The composition of frying oils
Author:
Publisher
Elsevier
Link
http://woodhead.metapress.com/index/P8802437K017N216.pdf
Reference75 articles.
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4. ‘Efficacy of the antioxidants BHA and BHT in palm olein during frying’;AUGUSTIN;J Am Oil Chem Soc,1983
5. ‘Effects of silicone and ascorbyl palmitate on the quality of palm olein used for frying prawn crackers’;AUGUSTIN;J Sci Food Agric,1987
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