Factors affecting the rate of deterioration in the frying quality of fats II. Type of heater and method of heating
- 1 August 1964
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 41 (8) , 531-533
- https://doi.org/10.1007/bf02898124
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Factors affecting the rate of deterioration in the frying qualities of fats. 1 i. exposure to airJournal of Oil & Fat Industries, 1964
- The influence of temperature, heating time, and aeration upon the nutritive value of fatsJournal of Oil & Fat Industries, 1962
- Problems encountered in the commercial utilization of frying fatsJournal of Oil & Fat Industries, 1952
- Stability of fats used for deep fat fryingJournal of Oil & Fat Industries, 1938