Is the Frying Oil in Deep-Fried Foods Safe?

Journal of Oleo Science

Volumn 55, Issue 9, 2006, Pages 449-456

  Totani, Nagao ^a   Ohno, Chikako ^a   Yamaguchi, Ayako ^a  

^a KOBE GAKUIN UNIVERSITY   (Japan)

Author keywords

amino carbonyl reaction; color; COV; deterioration; frying oil; polar compound; thermal oxidation

Indexed keywords

EID: 85008414632     PISSN: 13458957     EISSN: 13473352     Source Type: Journal    
DOI: 10.5650/jos.55.449     Document Type: Article

References (16)

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