Chemical and sensory assessment of deep-frying oil alternatives for the processing of French fries

European Journal of Lipid Science and Technology

Volumn 115, Issue 8, 2013, Pages 935-945

  Petersen, Katharina Domitila ^a   Jahreis, Gerhard ^b   Busch Stockfisch, Mechthild ^a   Fritsche, Jan ^a  

^a HAMBURG UNIVERSITY OF APPLIED SCIENCES   (Germany)

^b FRIEDRICH SCHILLER UNIVERSITY JENA   (Germany)

Author keywords

Deep fat frying; French fries; Frying oils; Sensory analysis; Volatile compounds

Indexed keywords

EID: 84881512917     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.201200375     Document Type: Article

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