Author:
Chew Chien Lye,Ab Karim Nur Azwani,Quek Wei Ping,Wong See Kiat,Lee Yee-Ying,Chan Eng-Seng
Subject
Food Science,Biotechnology
Reference47 articles.
1. Degradation and nutritional quality changes of oil during frying;Aladedunye;Journal of the American Oil Chemists' Society,2009
2. Official methods and recommended practices of the American oil chemists' society,2017
3. Contamination of fried foods by 3-monochloropropane-1, 2-diol fatty acid esters during frying;Arisseto;Journal of the American Oil Chemists' Society,2017
4. ASTM d4929-04: Standard test method for salt in crude oils (potentiometric method). West conshohocken (PA),2010
Cited by
7 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献