Corn content of French fry oil from national chain vs. small business restaurants

Proceedings of the National Academy of Sciences of the United States of America

Volumn 107, Issue 5, 2010, Pages 2099-2101

  Jahren, A Hope ^a   Schubert, Brian A ^a  

^a UNIVERSITY OF HAWAII   (United States)

Author keywords

Diet; Fast food; Junk food; Nutrition; Stable isotope

Indexed keywords

CARBON; CORN OIL; SODIUM CARBONATE; SOYBEAN OIL;

ARTICLE; CATERING SERVICE; COMMERCIAL PHENOMENA; CONTENT ANALYSIS; CONTROLLED STUDY; COOKING; COST EFFECTIVENESS ANALYSIS; FAST FOOD; FRENCH FRY; FRYING; PRIORITY JOURNAL;

CARBON ISOTOPES; COOKERY; CORN OIL; HAWAII; PLANT OILS; RESTAURANTS; SOLANUM TUBEROSUM; ZEA MAYS;

GLYCINE MAX; ZEA MAYS;

EID: 76649138986     PISSN: 00278424     EISSN: 10916490     Source Type: Journal    
DOI: 10.1073/pnas.0914437107     Document Type: Article

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