Comparison of a low-linolenic and a partially hydrogenated soybean oil using pan-fried hash browns-Reference-Cited by-同舟云学术

Comparison of a low-linolenic and a partially hydrogenated soybean oil using pan-fried hash browns

Published:2002-12 Issue:12 Volume:79 Page:1197-1200
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Soheili Kambiz C.¹,Tippayawat Preeyanooch²,Artz William E.¹

Affiliation:

1. ; Dept. of Food Science and Human Nutrition; University of Illinois; 382 Agricultural Engineering Science Bldg., 1304 W. Pennsylvania Ave 61801-4726 Urbana IL

2. Agricultural Chemistry Division; The Department of Agriculture; Bangkok Thailand

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference19 articles.

1. Soybean Oil Products Utilization: Shortenings;O'Brien,1995

2. Nutritional and Physiological Effects of Used Frying Fats;Marquez-Ruiz,1996

3. Accumulation of Peroxides in Pan-Frying Oil;Usuki;Fat Sci. Technol.,1980

4. A Comparison Between Four Different Method of Frying Meat Patties, I. Heat Transfer, Yield and Crust Formation;Dagerskog;Ibid.,1978

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