DEEP FAT FRYING CHARACTERISTICS OF BUTTEROIL
- 1 July 1977
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 42 (4) , 1110-1114
- https://doi.org/10.1111/j.1365-2621.1977.tb12678.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Fat in today's food supply—Level of use and sourcesJournal of Oil & Fat Industries, 1974
- Use of silicones in frying oilsJournal of Oil & Fat Industries, 1973
- Improvement of Keeping Quality of Butteroil by Selective Trace-Hydrogenation and WinterizationJournal of Dairy Science, 1966
- The examination of fats and fatty acids for toxic substancesJournal of Oil & Fat Industries, 1961
- CorrectionBMJ, 1953