Evaluating the rancidity and quality of discarded oils in fast food restaurants-Reference-Cited by-同舟云学术

Evaluating the rancidity and quality of discarded oils in fast food restaurants

Published:2019-06-06 Issue:7 Volume:7 Page:2302-2311
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Esfarjani Fatemeh¹,Khoshtinat Khadijeh²,Zargaraan Aziz³,Mohammadi‐Nasrabadi Fatemeh¹,Salmani Yeganeh¹,Saghafi Zahra²,Hosseini Hedayat²^ORCID,Bahmaei Manochehr³^ORCID

Affiliation:

1. Food and Nutrition Policy and Planning Research Department, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology Shahid Beheshti University of Medical Sciences Tehran Iran

2. Food Technology Department, National Nutrition & Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology Shahid Beheshti University of Medical Sciences Tehran Iran

3. Department of Chemistry, Tehran North Branch Tehran Islamic Azad University (IAU) Tehran Iran

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1072

Reference57 articles.

1. Determination of peroxide value and visual color of Zoolbia and Bamieh oils in the holy Ramadan in Shahrekord;Aalipour Hafshejani F.;Journal of Shahrekord Uuniversity of Medical Sciences,2015

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