A new method to determine oxidative stability of vegetable fats and oils at simulated frying temperature

OCL - Oleagineux Corps gras Lipides

Volumn 8, Issue 1, 2001, Pages 82-88

  Gertz, Christian ^a   Kochhar, S Parkash ^b  

^a Chemisches Untersuchungsamt Hagen   (Germany)

^b Good Fry International NV   (United Kingdom)

Author keywords

Antioxidant; Deep frying; Heat stability; Natural components; Oxidative stability

Indexed keywords

EID: 0035219169     PISSN: 12588210     EISSN: None     Source Type: Journal    
DOI: 10.1051/ocl.2001.0082     Document Type: Article

References (37)

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