Protecting oil during frying: A comparative study
Author:
Affiliation:
1. Department of Chemistry and Biochemistry, University of Lethbridge, Lethbridge, Canada
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200900020
Reference24 articles.
1. Modeling heat and mass transfer in immersion frying. I, model development
2. Health aspects of thermoxidized oils and fats
3. Emission of Volatile Aldehydes from DAG-Rich and TAG-Rich Oils with Different Degrees of Unsaturation During Deep-Frying
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