Lipid content and fatty acid profiles of various deep‐fat fried foods
- 1 June 1985
- journal article
- research article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 62 (6) , 996-999
- https://doi.org/10.1007/bf02935700
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- Lipid Changes in French Fries and Heated Oils During Commercial Deep Frying and Their Nutritional and Toxicological ImplicationsCanadian Institute of Food Science and Technology Journal, 1983
- LIPIDS IN FAST FOODSJournal of Food Science, 1980
- Lipids in Raw and Granulated PotatoesCanadian Institute of Food Science and Technology Journal, 1978
- Individual lipid and proximate analysis of various foods. 3. Potato chips and corn snack foodsJournal of Agricultural and Food Chemistry, 1978
- Comprehensive evaluation of fatty acids in foodsJournal of the American Dietetic Association, 1976
- Rapid Preparation of Fatty Acid Esters from Lipids for Gas Chromatographic Analysis.Analytical Chemistry, 1966
- A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATIONCanadian Journal of Biochemistry and Physiology, 1959