Comparison of the frying stability of regular and low-linolenic acid soybean oils

Journal of Food Lipids

Volumn 10, Issue 1, 2003, Pages 81-90

  Normand, L ^a   Eskin, N A M ^a   Przybylski, R ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

COMPOSITION; FATTY ACIDS; ISOMERS;

REGULAR SOYBEAN OIL (RSO);

VEGETABLE OILS;

GLYCINE MAX;

EID: 0038242036     PISSN: 10657258     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4522.2003.tb00007.x     Document Type: Article

References (23)

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