Zur Bildung cancerogener Kohlenwasserstoffe bei der thermischen Behandlung von Lebensmitteln. 4. Mitt. Der Einfluß des Frittierens

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1 January 1968

journal article
Published by Wiley in Molecular Nutrition & Food Research

Vol. 12 (8) , 809-811
https://doi.org/10.1002/food.19680120812

Abstract

No abstract available

Keywords

This publication has 3 references indexed in Scilit:

Zur Bildung cancerogener Kohlenwasserstoffe bei der thermischen Behandlung von Lebensmitteln. 1. Mitt. Methode zur Bestimmung von 3,4‐Benzpyren neben anderen Polyaromaten in Lebensmitteln
Molecular Nutrition & Food Research, 1968
The Structure of a Cyclic C₁₈ Acid from Heated Linseed Oil
The Journal of Organic Chemistry, 1963
Studies to Determine the Nature of the Damage to the Nutritive Value of Some Vegetable Oils from Heat Treatment IV. Ethyl Esters of Heat-Polymerized Linseed, Soybean and Sunflower Seed Oils
Journal of Nutrition, 1956