Comparison of monounsaturated and polyunsaturated oils in continuous frying
Some work carried out by the Turbitak Marmara Research Centre and the Yildiz Technical University in Istanbul, in collaboration with the Palm Oil Research Institute of Malaysia, involved large scale laboratory frying trials of two monounsaturated oils (olive oil and palm olein) and two polyunsatura...
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| Format: | Artigo |
| Sprache: | Inglês |
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Consejo Superior de Investigaciones Científicas
1998-08-01
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| Schriftenreihe: | Grasas y Aceites |
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| Online-Zugang: | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/733 |
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