Development and evaluation of a novel sensor for the in situ assessment of frying oil quality-Reference-Cited by-同舟云学术

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Development and evaluation of a novel sensor for the in situ assessment of frying oil quality

Published:1990-07 Issue:3 Volume:1 Page:163-178
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Kress-Rogers Erika,Gillatt P.N.,Rossell J.B.

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference37 articles.

1. Oxidation in foodstuffs fried in edible oils;Alim,1974

2. Zur Beurteilung von gebrauchten Frittierfetten;Battaglia;Mitt. Geb. Lebensmitt. Hyg.,1983

3. Palm oil;Berger;Chem. Ind.,1987

4. Analytical and Nutritional Properties of Frying Fats and Oils;Billek,1976

Cited by 27 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

1. Enhancing the quality of fried sunflower oil by oak hull ash as an efficient adsorbent;Journal of Food Measurement and Characterization;2024-05-31

2. Changes in Physical and Chemical Properties of Thermally and Oxidatively Degraded Sunflower Oil and Palm Fat;Foods;2020-09-11

3. Safety Assessment of Food Frying;Food Frying;2019-01-11

4. Interdigitated Electrode for Degradation Assessment of Palm Olein During Batch Deep Fat Frying;Transactions of the ASABE;2018

5. Capacitive sensor probe to assess frying oil degradation;Information Processing in Agriculture;2015-09

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