EFFECT OF ROSEMARY EXTRACTS ON THE STABILIZATION OF FRYING OIL DURING DEEP FAT FRYING
Author:
Publisher
Wiley
Subject
General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4522.1999.tb00130.x/fullpdf
Reference27 articles.
1. Estimation of Total More Polar Products in Frying Oils by Liquid Chromatography
2. The cis, cis-Linoleic Acid Content of Heated Oils
3. Optimization of deep-fat frying operations
4. A comparative study of analytical methods for quality evaluation of frying fat
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