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Quality assessment and degradative changes of deep-fried oils in street fried food chain of Kashmir, India

  • Published:2022-11 Issue: Volume:141 Page:109184
  • ISSN:0956-7135
  • Container-title:Food Control
  • language:en
  • Short-container-title:Food Control

Author:

Manzoor ShaziyaORCID,Masoodi F.A.,Rashid Rubiya,Ahmad Mudasir,Kousar Mumtahin ul

Funder

Indian Council of Medical Research

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference50 articles.

1. Feasibility of continuous frying system to improve the quality indices of palm olein for the production of extruded product;Ahmad Tarmizi;Journal of Oleo Science,2015

2. Official methods and recommended practices of the American oil chemists' society,1998

3. Official methods and recommended practices of the American oil chemists' society,2012

4. Official methods and recommended practices of the American oil chemists' society,2011

5. Official methods and recommended practices of the,2011

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