Heated fats. IV. Chemical changes in fats subjected to deep fat frying processes: Cottonseed oil
- 1 September 1965
- journal article
- research article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 42 (9), 782-786
- https://doi.org/10.1007/bf02631863
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
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- A method for determining the carbonyl value in thermally oxidized fatsJournal of Oil & Fat Industries, 1961
- Heated fats. I. Studies of the effects of heating on the chemical nature of cottonseed oilJournal of Oil & Fat Industries, 1961
- Heated FatsJournal of Nutrition, 1961
- A nutritive evaluation of over‐heated fatsJournal of Oil & Fat Industries, 1960
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- Biological and Chemical Studies on Commercial Frying OilsJournal of Nutrition, 1959
- Composition and control of potato chip frying oils in continuing commercial useJournal of Oil & Fat Industries, 1958
- Absence of thermal polymers in potato‐chip frying oilsJournal of Oil & Fat Industries, 1957
- Studies relating to foaming tendencies in edible — Oils and fatsJournal of Oil & Fat Industries, 1940