Flavor Release from Cooking Oil during Heating
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb08849.x/fullpdf
Reference24 articles.
1. Mass transfer with a moving interface
2. Flavor compounds. Volatilities in vegetable oil and oil-water mixtures. Estimation of odor thresholds
3. Specific Heats of Vegetable Oils from 0° to 280° C
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