Changes in Fats during Frying
Author:
Publisher
American Chemical Society (ACS)
Subject
General Engineering
Link
https://pubs.acs.org/doi/pdf/10.1021/ie50271a021
Cited by 10 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. The Chemical and Biological Properties of Heated and Oxidized Fats;Advances in Lipid Research;1969
2. Fatty acid components of fried foods and fats used for frying;Journal of the American Oil Chemists' Society;1964-07
3. Influence of Short-Term Heating on Composition of Edible Fats;The Journal of Nutrition;1962-05-01
4. STUDIES IN THE DEEP-FAT PRYING OF CASHEW KERNELS;Journal of Food Science;1956-05
5. USE OF REPLICATIONS IN DEEP-FAT FRYING EXPERIMENTS;Journal of Food Science;1949-07
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