Effect of deep-fat frying of potato chips and chicken on the quality of soybean oil
Author:
Publisher
Wiley
Subject
Marketing,Public Health, Environmental and Occupational Health,Economics and Econometrics,Applied Psychology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2737.2000.00142.x/fullpdf
Reference50 articles.
1. Linalyl acetate and other compounds with related structures as antioxidants in heated soybean oil
2. Review of stability measurements for frying oils and fried food flavor
3. Quality control in the use of deep frying oils
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4. Oxidation on the Stability of Canola Oil Blended with Stinging Nettle Oil at Frying Temperature;International Journal of Food Properties;2014-10-06
5. Quality changes in mixtures of hydrogenated and non-hydrogenated oils during frying;Journal of the Science of Food and Agriculture;2008
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