Regulation of Frying Fat and Oil

Deep Frying: Chemistry, Nutrition, and Practical Applications: Second Edition

Volumn , Issue , 2007, Pages 373-385

  Firestone, David ^a  

^a NONE

Author keywords

[No Author keywords available]

Indexed keywords

FRYING FATS;

EID: 84945126100     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-1-893997-92-9.50027-X     Document Type: Chapter

References (13)

1. The Chemistry and Technology of Deep-Fat Frying Food Technol. 1991, 45:67.
2. Meeting Summary: DGF Symposium on Frying and Cooking Fats. Fette Seifen Anstrichm. 1973, 75:49.
3. Special Issue: DGF Symposium on Frying and Cooking Fats. Fette Seifen Anstrichm. 1979, 493.
4. American Oil Chemists' Society (AOCS) Official Methods and Recommended Practices of the American Oil Chemists' Society 1993, AOCS Press, Champaign, IL. 4th ed.
5. U.S. Food and Drug Administration. 1993 Recommendations of the U.S. Public Health Service; U.S. Food and Drug Administration: Washington, DC; Food Code PB 94-113941 AS.
6. Food Safety and Inspection Service Meat and Poultry Inspection Manual December 1990, 125. Food Safety and Inspection Service, U.S. Department of Agriculture, Washington, DC, Sec. 18.40.
7. Royal Decree on Use of Edible Fats and Oils for Preparation of Fried Foods Belgian State J. 1988, 20:1544-1545.
8. Rev. Fr. Corps Gras 1991, 38:224.
9. J. Off. Republ. Fr. 1986, 118(170):9126.
10. National Food Administration General Advice on Handling Frying Fats 1990, National Food Administration, Uppsala, Sweden, SLV FS 1990:2.
11. Marcuse R. Fette Seifen Anstrichm. 1979, 81:551-554.
12. Quality Standard for Heated Fats and Oils Off. State Bull. (Spain) 1989, 26:2665-2667.
13. World Health Organization (WHO) Public Health in Europe 28: Food Safety Services 1988, 177-180. WHO Regional Office for Europe, WHO, Copenhagen. 2nd ed.