Quality improvement of used fried rapeseed oil by treatment with activated charcoal and magnesium oxide

Acta Alimentaria

Volumn 31, Issue 3, 2002, Pages 289-295

  Ahmad, T ^a   Sattar, A ^a   Atta, S ^a   Zeb, A ^a   Ahmad, A ^a   Nagra, S A ^b  

^a NUCLEAR INSTITUTE FOR FOOD AND AGRICULTURE NIFA   (Pakistan)

^b UNIVERSITY OF THE PUNJAB   (Pakistan)

Author keywords

Activated charcoal; Frying; Magnesium oxide; Rapeseed oil

Indexed keywords

ACTIVATED CARBON; FATTY ACID; MAGNESIUM OXIDE; PEROXIDE; RAPESEED OIL;

ABSORPTION; ARTICLE; FRYING; POTATO; STATISTICAL ANALYSIS;

SINAPIS ARVENSIS; SOLANUM TUBEROSUM;

EID: 0036761084     PISSN: 01393006     EISSN: None     Source Type: Journal    
DOI: 10.1556/AAlim.31.2002.3.9     Document Type: Article

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