Effect of cooking on olive oil quality attributes
Author:
Funder
FCT (Fundação para a Ciência e a Tecnologia)
FEDER
PhD grant
Publisher
Elsevier BV
Subject
Food Science
Reference58 articles.
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2. Microwave and conventional heating effects on some physical and chemical parameters of edible fats;Albi;Journal of Agricultural and Food Chemistry,1997
3. How heating affects extra virgin olive oil quality indexes and chemical composition;Allouche;Journal of Agricultural and Food Chemistry,2007
4. Performance of virgin olive oil and vegetable shortening during domestic deep-frying and pan-frying of potatoes;Andrikopoulos;International Journal of Food Science and Technology,2002
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