The determination of frying oil quality using a chemosensory system

LWT

Volumn 37, Issue 1, 2004, Pages 35-41

  Innawong, Bhundit ^a   Mallikarjunan, Parameswarakumar ^a   Marcy, Joseph E ^a  

^a VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

Author keywords

Chemosensory system; Dielectric constant; Electronic nose; Free fatty acid content; Frying oil quality; Peroxide value

Indexed keywords

EID: 1242333160     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0023-6438(03)00122-1     Document Type: Article

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