Retention of Vitamin E and Added Retinyl Palmitate in Selected Vegetable Oils during Deep-Fat Frying and in Fried Breaded Products
Author:
Affiliation:
1. Department of Food Science and Technology University of Georgia, Athens, Georgia 30602-1076
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf9802528
Reference21 articles.
1. Chemical reactions involved in the deep-fat frying of foods1
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