Quality and consumption of oxidized lipids from deep-frying fats and oils in New Zealand

JAOCS, Journal of the American Oil Chemists' Society

Volumn 74, Issue 9, 1997, Pages 1065-1068

  Lake, R J ^a   Scholes, P ^a  

^a ESR Christchurch Science Centre   (New Zealand)

Author keywords

Animal fat; Beef dripping; Consumption; Deep frying; Lipid; Oxidation; Plant oil

Indexed keywords

FATTY ACIDS; LIPIDS; OXIDATION; PEROXIDES;

DIENES; THIOBARBITURIC ACID;

OILS AND FATS;

EID: 0031235394     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-997-0026-z     Document Type: Article

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