Membrane processing of used frying oils

JAOCS, Journal of the American Oil Chemists' Society

Volumn 77, Issue 3, 2000, Pages 323-328

  Subramanian, R ^a   Nandini, K E ^a   Sheila, P M ^a   Gopalakrishna, A G ^a   Raghavarao, K S M S ^a   Nakajima, M ^b   Kimura, T ^c   Maekawa, T ^c  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

^b NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^c UNIVERSITY OF TSUKUBA   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

COLOR; DEGRADATION; FILTRATION; IMPURITIES; POLYMERIC MEMBRANES; REDOX REACTIONS; VISCOSITY;

FRYING OILS;

OILS AND FATS;

EID: 0033886611     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-000-0052-2     Document Type: Article

References (12)

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11. Clark, W.L., and G.W. Serbia, Safety Aspects of Frying Fats and Oils, Food Technol. 45:84-89, 94 (1991).
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