Explorative spectrometric evaluations of frying oil deterioration
Author:
Affiliation:
1. ; Department of Dairy and Food Science; The Royal Veterinary and Agricultural University, Food Technology; Rolighedsvej 30 Frederiksberg C DK-1958 Denmark
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference41 articles.
1. The Chemical and Biological Properties of Heated and Oxidized Fats;Artman;Adv. Lipid Res.,1969
2. Measurements of Frying-Fat Deterioration: A Brief Review;Fritch;J. Am. Oil Chem. Soc.,1981
3. Heated Oils-Chemistry and Nutritional Aspects;Billek;Nutr. Metab.,1980
4. Chemical Reactions Involved in the Deep-Fat Frying of Foods;Chang;J. Am. Oil Chem. Soc.,1978
5. Regulation of Frying Fats and Oils;Firestone;Food Technol.,1991
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