Comparative studies of different heat treatments on quality of fried shallots and their frying oils-Reference-Cited by-同舟云学术

Comparative studies of different heat treatments on quality of fried shallots and their frying oils

Published:2001-10 Issue:1 Volume:75 Page:37-42
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Chu Yan-Hwa,Hsu Hsia-Fen

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference6 articles.

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2. Chou, C. C., & Wu, C. M., 1985, The formations of fried shallot volatile compounds (Food Industry Research & Development Institute Research Report No. 397). Hsinchu, Taiwan.

3. The genus Allium;Fenwick;CRC Critical Reviews of Food Science and Nutrition,1985

4. Flavour chemistry of Chinese foods;Ho;Food Reviews International,1989

5. Official methods and recommended practices of the American oil chemists’ society, 4th ed,1993

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