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...
Na minha lista:
| Autor principal: | |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Consejo Superior de Investigaciones Científicas
1998-08-01
|
| coleção: | Grasas y Aceites |
| Assuntos: | |
| Acesso em linha: | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/727 |
| Tags: |
Sem tags, seja o primeiro a adicionar uma tag!
|