Deep-fat-frying of foods - Its significance on nutrition and health

Journal of Food Science and Technology

Volumn 38, Issue 6, 2001, Pages 545-552

  Singh, Shubha ^a   Tyagi, V K ^a  

^a HARCOURT BUTLER TECHNOLOGICAL INSTITUTE   (India)

Author keywords

Decom posed product; Deterioration; Hydrolysis; Nutritional value; Oxidation; Polymerisation; Polyunsaturated fatty acid; Rancidity; Stability

Indexed keywords

EID: 0035520335     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

References (72)