Optimization of analytical methods for the assessment of the quality of fats and oils used in continuous deep fat frying

Grasas y Aceites

Volumn 58, Issue 2, 2007, Pages 154-162

  Navas, J A ^a   Tres, A ^a   Bou, R ^a   Codony, R ^a   Guardiola, F ^a  

^a UNIVERSITY OF BARCELONA   (Spain)

Author keywords

Alteration; Analytical methods; Continuous frying; Fats and oils; Quality control

Indexed keywords

OILS AND FATS; OXIDATION; VALUE ENGINEERING;

ALTERATION; ANALYTICAL METHOD; COMPLEMENTARY METHODS; CONSTANT DETERMINATIONS; CONTINUOUS FRYING; HYDROLYTIC ALTERATIONS; OXIDATION PARAMETERS; POLYMERIZED TRIACYLGLYCEROL;

QUALITY CONTROL;

EID: 39049126073     PISSN: 00173495     EISSN: None     Source Type: Journal    
DOI: 10.3989/gya.2007.v58.i2.80     Document Type: Article

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