Accumulation of Peroxides in Pan‐Frying Oil
Author:
Affiliation:
1. Department of Food Chemistry, Faculty of Agriculture, Tohoku University, 1‐1, Amamiyamachi‐Tsutsumidori, Sendai 980, Japan
Publisher
Wiley
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/lipi.19800821209
Reference6 articles.
1. Ver�nderungen der Fetts�urezusammensetzung des Speisefettes beim Braten
2. The Japan Oil Chemists' Society Standard Method for Analysis of Fats and Oils(1970).
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