Quality and safety of frying oils used in restaurants
Author:
Funder
Natural Sciences and Engineering Research Council of Canada
Canada Research Chairs
Publisher
Elsevier BV
Subject
Food Science
Reference22 articles.
1. Degradation and nutritional quality changes of oil during frying;Aladedunye;Journal of the American Oil Chemists Society,2009
2. Survey of quality of used frying oils from restaurants;Al-Kahtani;Journal of the American Oil Chemists Society,1991
3. Evaluation of commercially available rapid test kits for the determination of oil quality in deep-frying operations;Bansal;Food Chemistry,2010
4. Total polar compounds and acid values of repeatedly used frying oils measured by standard and rapid methods;Chen,2013
5. Regulation of used frying fats and validity of quick tests for discarding the fats;Dobarganes;Grasas y Aceites,1998
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