𝔖 Bobbio Scriptorium
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Effect of pH on Fungal Metabolites Used as Indicators of Quality of Foods

✍ Scribed by M. L. FIELDS; B. RICHMOND

Book ID
108797513
Publisher
Institute of Food Technologists
Year
1967
Tongue
English
Weight
392 KB
Volume
32
Category
Article
ISSN
0022-1147

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## Chemical and physical parameters as quality indicators of used frying fats There are many methods available in the literature to test the physical properties and chemical changes of frying fats. Physical methods include density, viscosity, smoke point, colour, refractive index, ultraviolet (UV)