Chemistry of Deep-Fat Frying Oils
Author:
Publisher
Wiley
Subject
Food Science
Reference108 articles.
1. Acceleration of the thermoxidation of oil by heme iron
2. Iron accumulation in oil during the deep-fat frying of meat
3. Thermal Oxidation of Olive Oil, Sunflower Oil and a Mix of Both Oils during Forty Discontinuous Domestic Fryings of Different Foods
4. Acrylamide in Foods: Occurrence, Sources, and Modeling
5. Active Treatment of Frying Oil for Enhanced Fry-life
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