Chemical and physical analyses and sensory evaluation of six deep-frying oils
Author:
Affiliation:
1. Food Science Australia; Private Bag 16 Werribee VIC Australia
2. Ag-Seed Research Pty. Ltd., Horsham; 3402 Victoria Australia
3. ; Department of Agriculture and Resource Management; The University of Melbourne; 3052 Parkville Victoria Australia
Publisher
Springer Science and Business Media LLC
Subject
Organic Chemistry,General Chemical Engineering
Link
http://link.springer.com/content/pdf/10.1007/s11746-999-0209-x.pdf
Reference20 articles.
1. Development of Deep-Fat Frying Fats;Carr;Food Technol.,1991
2. Canola Oil;Eskin,1996
3. Frying Stability of Soybean and Canola Oils with Modified Fatty Acid Compositions;Warner;J. Am. Oil Chem. Soc.,1993
4. Low Linolenic Acid Soybean Oils-Alternatives to Frying Oils;Mounts;Ibid.,1994
5. Reactions of Fats and Fatty Acids;Sonntag,1979
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