The effect of process time and temperature on the accumulation of polar compounds in cottonseed oil during deep-fat frying-Reference-Cited by-同舟云学术

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The effect of process time and temperature on the accumulation of polar compounds in cottonseed oil during deep-fat frying

Published:2003 Issue:4 Volume:83 Page:314-319
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Houhoula Dimitra P,Oreopoulou Vassiliki,Tzia Constantina

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference19 articles.

1. Quality control in the use of deep frying oils

2. Production and composition of frying fats, in Deep Frying Chemistry, Nutrition and Practical Applications, Ed by and AOCS Press, Champaign, IL, pp 4-28 (1996).

3. Measurements of frying fat deterioration: A brief review

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