Assessment of the Quality of Heated Oils by Differential Scanning Calorimetry
- 10 March 1998
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 46 (4) , 1363-1368
- https://doi.org/10.1021/jf9703664
Abstract
No abstract availableKeywords
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- A comparative study of analytical methods for quality evaluation of frying fatFette, Seifen, Anstrichmittel, 1986
- Quality control in the use of deep frying oilsJournal of Oil & Fat Industries, 1984