Physicochemical properties and oxidative stability of frying oils during repeated frying of potato chips
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
http://link.springer.com/article/10.1007/s10068-017-0292-y/fulltext.html
Reference29 articles.
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3. Mba OI, Dumont MJ, Ngadi M. Deterioration kinetics of crude palm oil, canola oil and blend during repeated deep-fat frying. J. Am. Oil Chem. Soc. 93: 1243–1253 (2016)
4. Hosseini H, Ghorbani M, Meshginfar N, Mahoonak AS. A review on frying: procedure, fat, deterioration progress and health hazards. J. Am. Oil Chem. Soc. 93: 445–466 (2016)
5. Ministry of Food and Drug Safety. Food Code. Available from: http://www.foodsafetykorea.go.kr/foodcode/index.jsp . Accessed Sep 20 2016
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