Effect of fish (Catla catla) frying on the quality characteristics of sunflower oil

Food Chemistry

Volumn 106, Issue 2, 2008, Pages 634-639

  Manral, Mallika ^a   Pandey, M C ^a   Jayathilakan, K ^a   Radhakrishna, K ^a   Bawa, A S ^a  

^a DEFENCE FOOD RESEARCH LABORATORY   (India)

Author keywords

Colour; Free fatty acids; Frying; Iodine value; Peroxide value; Quality; Refractive index; Sunflower oil; Total polar material

Indexed keywords

FATTY ACID; IODINE; SUNFLOWER OIL;

ARTICLE; CATLA CATLA; CONTROLLED STUDY; FISH; FOOD QUALITY; FRYING; NONHUMAN; PHYSICAL CHEMISTRY; REFRACTION INDEX;

CATLA CATLA; HELIANTHUS;

EID: 34548270454     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.06.023     Document Type: Article

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