ASSESSMENT OF OXIDATION IN HEATED SAFFLOWER OIL BY PHYSICAL, CHEMICAL AND SPECTROSCOPIC METHODS
Author:
Publisher
Wiley
Subject
General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4522.1998.tb00123.x/fullpdf
Reference32 articles.
1. Biological effects due to changes in fats during heating
2. AOCS . 1990 . The Offical Methods and Recommended Practices of the American Oil Chemists' Society . 4th Ed. , Vol. I , Champaign, Illinois.
3. The Chemical and Biological Properties of Heated and Oxidized Fats
4. Relationships between measurements of fat deterioration during heating and frying in RBD olein
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