Quality of used frying fats and oils: comparison of rapid tests based on chemical and physical oil properties
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2006.01284.x/fullpdf
Reference20 articles.
1. A. Castellon-Arnau (1999 ). Dispositivo medidor de la alteracion de aceites comestibles recalentados . Patent ES 1 043 160U.
2. A comparative study of analytical methods for quality evaluation of frying fat
3. Control de calidad de las grasas de fritura. Validez de los métodos de ensayos rápidos en sustitución de la determinación de compuestos polares
4. Oxidized fats in foods
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