Effect of Heating on the Characteristics and Chemical Composition of Selected Frying Oils and Fats
Author:
Affiliation:
1. Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 800 Buchanan Street, Albany, California 94710
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf970111q
Reference37 articles.
1. Biological observations from feeding heated corn oil and heated peanut oil to rats
2. Dietary induction of hepatic microsomal enzymes by thermally oxidized fats
3. High-performance size-exclusion chromatographic studies on polar components formed in sunflower oil used for frying
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