Thermal Oxidation of Olive Oil, Sunflower Oil and a Mix of Both Oils during Forty Discontinuous Domestic Fryings of Different Foods

Food Science and Technology International

Volumn 7, Issue 1, 2001, Pages 15-21

  Bastida, S ^a   Sanchez Muniz F J ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

deep frying; frozen foods; olive oil; sunflower oil; thermal oxidation; triacylglycerols

Indexed keywords

EID: 0035536891     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1106/1898-PLW3-6Y6H-8K22     Document Type: Article

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