Effect of the number of frying cycles on the composition, concentrations and risk of polycyclic aromatic hydrocarbons (PAHs) in vegetable oils and fried fish-Reference-Cited by-同舟云学术

Effect of the number of frying cycles on the composition, concentrations and risk of polycyclic aromatic hydrocarbons (PAHs) in vegetable oils and fried fish

Published:2020-12 Issue: Volume:94 Page:103633
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Iwegbue Chukwujindu M.A.,Osijaye Kenneth O.,Igbuku Ufuoma A.,Egobueze Francis E.,Tesi Godswill O.,Bassey Francisca I.,Martincigh Bice S.

Funder

National Research Foundation of South Africa

Publisher

Elsevier BV

Subject

Food Science

Reference58 articles.

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5. Effects on edibility of reused frying oils in the catering industry;Çağlar;Int. J. Food Prop.,2012

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