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The effect of pan frying on thermooxidative stability of refined rapeseed oil and professional blend
The pan fryings of frozen pre-fried French fries in refined rapeseed oil (RO) and professional blend (PB) were of 8 h duration. Initially, while fresh, and after every 1 h of frying, the oils were analyzed for acid and anisidine values, colour, refractive index, fatty acid composition (by GC), polar...
Guardat en:
| Publicat a: | J Food Sci Technol |
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| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2015
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4711448/ https://ncbi.nlm.nih.gov/pubmed/26787991 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-2020-z |
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