Determining the Reuse of Frying Oil for Fried Sweet and Sour Pork according to Type of Oil and Frying Time
Author:
Publisher
Korean Society for Food Science of Animal Resources
Subject
Animal Science and Zoology,Food Science
Link
http://www.kosfaj.org/download/download_pdf?doi=10.5851/kosfa.2020.e54
Reference22 articles.
1. Ultrasonic assessment of oil quality during frying;Benedito;J Agric Food Chem,2002
2. A new look at the chemistry and physics of deep fat frying;Blumenthal;J Food Technol,1991
3. Effect of feeding partially hydrogenated lard on trans-fatty acid content of muscle and backfat of heavy pigs;Bochicchio;Meat Sci,2005
4. Oil partitioning between surface and structure of deep fat fried potato slices: A kinetic study;Debnath;LWT-Food Sci Technol,2009
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