Is the Frying Oil in Deep-Fried Foods Safe?
Author:
Publisher
Japan Oil Chemists' Society
Subject
General Chemical Engineering,General Medicine,General Chemistry
Reference16 articles.
1. Color Deterioration of Oil during Frying
2. 2. N. TOTANI, A Small Reduction of Atmospheric Oxygen Decreases Thermal Deterioration of Oil during Frying, J. Oleo Sci., Vol. 55, 134-141 (2006).
3. Amino Acids Brown Oil during Frying
4. Reclamation of Used Edible Oil. II
5. Effects of Deteriorated Frying Oil in SHR/NDmc-cp Rats
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