Viscosity and Specific Heat of Vegetable Oils as a Function of Temperature: 35°C to 180°C-Reference-Cited by-同舟云学术

Viscosity and Specific Heat of Vegetable Oils as a Function of Temperature: 35°C to 180°C

Published:2008-11-17 Issue:4 Volume:11 Page:738-746
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Fasina O.O.¹,Colley Z.¹

Affiliation:

1. a Department of Biosystems Engineering , Auburn University , Auburn, AL, USA

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942910701586273

Reference35 articles.

1. Hamm , W. and Hamilton , R.J. 2000. Edible Oil Processing, 281New York, NY: CRC Press.

2. Moreira , R.G. Castell-Perez , M.E. and Barrufet , M.A. 1999. Deep-Fat Frying Fundamentals and Applications, 350Gaithersburg, MD: Aspen Publication.

3. Salunkhe , D.K. Chavan , J.K. Adsule , R.N. and Kadam , S.S. 1992. World Oilseeds: Chemistry, Technology and Utilization, 554New York, NY: Van Nostrand Reinhold.

4. Bockisch , M. 1998. Fats and Oils Handbook, 5Champaign, IL: AOCS Press.

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