Chemical reactions involved in deep fat frying of foods: VI. Characterization of nonvolatile decomposition products of trilinolein
Author:
Affiliation:
1. ; Department of Food Science, Rutgers; The State University; New Brunswick N.J. 08903
2. Regional Research Lab.; Hyderabad 9 India
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference19 articles.
1. The Chemical and Biological Properties of Heated and Oxidized Fats
2. Systematic isolation and identification of minor components in heated and unheated fat
3. Determination of Free Fatty Acids in Fat
4. The analysis of oils and fats by gas chromatography
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