Assessment of the Quality of Heated Oils by Differential Scanning Calorimetry-Reference-Cited by-同舟云学术

Assessment of the Quality of Heated Oils by Differential Scanning Calorimetry

Published:1998-03-10 Issue:4 Volume:46 Page:1363-1368
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Gloria Hugo¹,Aguilera José M.¹

Affiliation:

1. Nestlé Research Center, Vers-Chez-les-Blanc, Lausanne, Switzerland, and Department of Chemical Engineering and Bioprocesses, Universidad Catolica de Chile, P.O. Box 306, Santiago, Chile

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf9703664

Reference19 articles.

1. Determination of Oil in Fried Potato Products by Differential Scanning Calorimetry

2. Barnes, H. A.; Hutton, J. F.; Walters, K.An Introduction to Rheology; Elsevier: Amsterdam, 1989; p 11.

3. Optimization of deep-fat frying operations

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