EVALUATION OF FLUID SHORTENINGS FOR DEEP-FAT FRYING UNDER INSTITUTIONAL CONDITIONS
- 1 February 1984
- journal article
- Published by Wiley in Foodservice Research International
- Vol. 3 (1) , 49-61
- https://doi.org/10.1111/j.1745-4506.1984.tb00051.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- A gas chromatographic method for the assessment of used frying oils: Comparison with other methodsJournal of Oil & Fat Industries, 1981
- Evaluation of New Methods for the Assessment of Used Frying OilsJournal of Food Science, 1981
- Measurements of frying fat deterioration: A brief reviewJournal of Oil & Fat Industries, 1981
- Changes in dielectric constant as a measure of frying oil deteriorationJournal of Oil & Fat Industries, 1979
- Quality assessment of used frying fats: A comparison of four methodsJournal of Oil & Fat Industries, 1978