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Evaluating the rancidity and quality of discarded oils in fast food restaurants
This cross‐sectional study attempts to determine the rancidity and quality of discarded oils in fast food restaurants. Samples of the discarded frying oils were collected randomly from 50 fast food restaurants in Tehran, Iran. Their physicochemical properties were assessed and compared to the standa...
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| Vydáno v: | Food Sci Nutr |
|---|---|
| Hlavní autoři: | , , , , , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
John Wiley and Sons Inc.
2019
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6657716/ https://ncbi.nlm.nih.gov/pubmed/31367358 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1072 |
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