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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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Podrobná bibliografie
Vydáno v:Food Sci Nutr
Hlavní autoři: Esfarjani, Fatemeh, Khoshtinat, Khadijeh, Zargaraan, Aziz, Mohammadi‐Nasrabadi, Fatemeh, Salmani, Yeganeh, Saghafi, Zahra, Hosseini, Hedayat, Bahmaei, Manochehr
Médium: Artigo
Jazyk:Inglês
Vydáno: John Wiley and Sons Inc. 2019
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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