𝔖 Bobbio Scriptorium
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Absence of thermal polymers in potato-chip frying oils

✍ Scribed by Daniel Melnick

Book ID
112805916
Publisher
Springer-Verlag
Year
1957
Tongue
English
Weight
811 KB
Volume
34
Category
Article
ISSN
0003-021X

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πŸ“œ SIMILAR VOLUMES

Changes in oil and potato chips during f
Changes in oil and potato chips during frying
✍ Hebash, K. A. ;Fadel, H. H. M. πŸ“‚ Article πŸ“… 1994 πŸ› John Wiley and Sons 🌐 English βš– 254 KB

The effect of frying of potato chips (batch processing during 12 h) on the chemical characteristics and fatty acid composition of the used oil were determined. Samples of the fried oil and potato chips were taken at various time periods. The volatile carbonyl compounds of the aroma concentrate of ea