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A method for the determination of chlorpropham residues in crisps and crisp frying oil

✍ Scribed by W. Ritchie; Isabella M. G. Boyd; H. J. Duncan

Book ID
112737795
Publisher
Springer
Year
1983
Tongue
English
Weight
249 KB
Volume
26
Category
Article
ISSN
1871-4528

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A chromametric method for the rapid assessment of deep frying oil quality
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## Abstract A rapid chromametric method was developed for the assessment of deep frying oil quality based on the strong correlation between colour index and total polar compounds in deep frying oil. Colour indices of frying oil samples, measured by chromameter, decreased significantly during frying