THERMOXIDATIVE AND HYDROLYTIC CHANGES IN OILS USED FOR FRYING OF FROZEN PREFRIED FOODS-Reference-Cited by-同舟云学术

THERMOXIDATIVE AND HYDROLYTIC CHANGES IN OILS USED FOR FRYING OF FROZEN PREFRIED FOODS

Published:2003-12 Issue:4 Volume:10 Page:285-300
ISSN:1065-7258
Container-title:Journal of Food Lipids
language:en
Short-container-title:J Food Lipids

Author:

EL-SAYED FYKA EDRESS,ALLAM SAMAH SAID MAHMOUD

Publisher

Wiley

Subject

General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4522.2003.tb00022.x/fullpdf

Reference54 articles.

1. M. K. ABDEL RAHMAN, 2001 . Effect of feeding rats on thermally oxidized sunflower oil and antioxidants on their oxidases activity . Ph. D. Thesis , Fac. of Agric., Cairo University, Cairo, Egypt.

2. Molecular-weight distributions of degradation products in selected frying oils

3. S. S. M. ALLAM, 1994 . Preparation of high stable frying oil . M. Sc. Thesis , Fac. of Agric. Cairo University, Cairo, Egypt.

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