## Abstract During use, frying fats undergo chemical deterioration. This leads to the formation of compounds that are more polar than the triacylglycerols of the fat. Collectively these are called total polar material (TPM), and the mass concentration of TPM is used as an indicator of the quality o
Extraction of polar and hydrophobic pollutants using accelerated solvent extraction (ASE)
✍ Scribed by J. Pörschmann; J. Plugge
- Publisher
- Springer
- Year
- 1999
- Tongue
- English
- Weight
- 36 KB
- Volume
- 364
- Category
- Article
- ISSN
- 1618-2650
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