Effect of nonvolatile oxidation products on sensory characteristics of frying oils
- 1 January 1993
- journal article
- Published by Wiley in Molecular Nutrition & Food Research
- Vol. 37 (1) , 97-98
- https://doi.org/10.1002/food.19930370123
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Effect of free fatty acids on the flavour of frying oilMolecular Nutrition & Food Research, 1991
- Bitterness of LipidsFette, Seifen, Anstrichmittel, 1979