Impact of frying practices and frying conditions on the quality and safety of frying oils used by street vendors and restaurants in Nairobi, Kenya

Author:

Karimi Solomon,Wawire Michael,Mathooko Francis M.

Funder

Department of Food Science & Technology at the Jomo-Kenyatta University of Agriculture & Technology in Kenya

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

1. Official Methods and Recommended Practices of the American Oil Chemists’ Society;AOCS Cd 19-90,2012

2. Official Methods and Recommended Practices of the American Oil Chemists’ Society;AOCS Cd 8b-90,2011

3. Survey of the quality of used frying oils from restaurants;Al-Kahtani;J. Am. Oil Chem. Soc.,1991

4. Química de alimentos: teoria e prática;Araujo,2008

5. Evaluation of commercially available rapid tests kits for the determination of oil quality in deep frying operations;Bansal;Food Chem.,2010

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