Effect of Food Components on Changes in Frying Oil

Food Technology and Biotechnology

Volumn 37, Issue 2, 1999, Pages 139-143

  Pokorný, Jan ^a   Réblová, Zuzana ^a  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (Czech Republic)

Author keywords

Deep fat frying; Flavour formation; Fried food influence; Frying oil quality; Oxidation

Indexed keywords

EID: 0345757696     PISSN: 13309862     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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