Effect of the Type of Frying Oil on the Consumer Preference for Doughnuts-Reference-Cited by-同舟云学术

Effect of the Type of Frying Oil on the Consumer Preference for Doughnuts

Published:2003-04 Issue:3 Volume:68 Page:1038-1042
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Hatae K.,Miyamoto T.,Shimada Y.,Munekata Y.,Sawa K.,Hasegawa K.,Kasai M.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2003.tb08284.x/fullpdf

Reference15 articles.

1. LL Christensen, and CS. Smith, 1968 . The complete kitchen guide . New York: Grosset and Dunlop. 138 p.

2. M. Given, and JG Ferguson, 1959 . In: Meta Given's modern encyclopedia of cooking . Chicago: J. G. Ferguson Publishing Co.p288 -90 .

3. Problems encountered in the commercial utilization of frying fats

4. [JOCS] Japan Oil Chemists' Society., 1996 . In: Standard method for the analysis of fats oils and related materials . Tokyo, Japan: Japan Oil Chemists' Soc. 1 -1 .

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