Assessment of the Oxidative and Hydrolytic Degradation of Oils Used as Liquid Medium of In-oil Preserved Vegetables
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2003.tb14131.x/fullpdf
Reference27 articles.
1. Biological effects due to changes in fats during heating
2. Chemical reactions involved in the deep-fat frying of foods1
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