A chromametric method for the rapid assessment of deep frying oil quality
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference9 articles.
1. A modified VERI-FRY® quick test for measuring total polar compounds in deep-frying oils
2. A new spectrophotometric method for the rapid assessment of deep frying oil quality
3. Chemical and physical analyses and sensory evaluation of six deep-frying oils
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