Volatile components of the frying process
In the course of deep fat frying, food contacts oil at about 180 °C and is partially exposed to air for various periods of time. Thus frying, more than any other standard food process or handling method, has the greatest potential for causing chemical changes in fat, and sizeable amounts of this fa...
में बचाया:
| मुख्य लेखक: | |
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| स्वरूप: | Artigo |
| भाषा: | Inglês |
| प्रकाशित: |
Consejo Superior de Investigaciones Científicas
1998-08-01
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| श्रृंखला: | Grasas y Aceites |
| विषय: | |
| ऑनलाइन पहुंच: | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/727 |
| टैग: |
कोई टैग नहीं, इस रिकॉर्ड को टैग करने वाले पहले व्यक्ति बनें!
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