PHYSICOCHEMICAL CHANGES OF OLIVE OIL AND SELECTED VEGETABLE OILS DURING FRYING
Author:
Publisher
Wiley
Subject
General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4522.2006.00032.x/fullpdf
Reference20 articles.
1. Chemical and biological evaluation of discarded frying palm oil from commercial restaurants
2. Efficacy of the antioxidants BHA and BHT in palm olein during heating and frying
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