Effect of oil degradation during frying on the color of fried, battered squid rings

JAOCS, Journal of the American Oil Chemists' Society

Volumn 79, Issue 11, 2002, Pages 1127-1131

  Baixauli, R ^a   Salvador, A ^a   Fiszman, S M ^a   Calvo, C ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Absorbance; Batter; Color; Frying; Oil; Squid rings

Indexed keywords

DEGRADATION; OILS AND FATS; ORGANIC ACIDS; ULTRAVIOLET RADIATION;

FRYING; OIL DEGRADATION;

FOOD PRODUCTS;

CEPHALOPODA;

EID: 0036853515     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-002-0615-2     Document Type: Article

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