Regulating the use of degraded oil/fat in deep-fat/oil food frying

Critical Reviews in Food Science and Nutrition

Volumn 37, Issue 7, 1997, Pages 635-662

  Paul, S ^a   Mittal, G S ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Degraded oil; Food frying; Oil quality sensor; Regulation

Indexed keywords

OIL;

CHEMISTRY; COOKING; EUROPE; FAT INTAKE; FOOD ANALYSIS; FOOD HANDLING; HUMAN; METHODOLOGY; MOLECULAR WEIGHT; REVIEW; STANDARD; TEMPERATURE; UNITED STATES;

COOKERY; DIETARY FATS; EUROPE; FOOD ANALYSIS; FOOD HANDLING; HUMANS; MOLECULAR WEIGHT; OILS; TEMPERATURE; UNITED STATES;

EID: 0031266373     PISSN: 10408398     EISSN: None     Source Type: Journal    
DOI: 10.1080/10408399709527793     Document Type: Article

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