A Small Reduction in Atmospheric Oxygen Decreases Thermal Deterioration of Oil during Frying

Journal of Oleo Science

Volumn 55, Issue 3, 2006, Pages 135-141

  Totani, Nagao ^a  

^a KOBE GAKUIN UNIVERSITY   (Japan)

Author keywords

BHT; color deterioration; frying; lecithin; nitrogen; oxidation; oxygen; reduced pressure; tocopherol

Indexed keywords

EID: 43249084202     PISSN: 13458957     EISSN: 13473352     Source Type: Journal    
DOI: 10.5650/jos.55.135     Document Type: Article

References (14)

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