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Quality assessment of used frying fats: A comparison of four methods

โœ Scribed by G. Billek; G. Guhr; J. Waibel

Book ID
112819725
Publisher
Springer-Verlag
Year
1978
Tongue
English
Weight
763 KB
Volume
55
Category
Article
ISSN
0003-021X

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๐Ÿ“œ SIMILAR VOLUMES

Chemical and physical parameters as qual
Chemical and physical parameters as quality indicators of used frying fats
โœ Christian Gertz ๐Ÿ“‚ Article ๐Ÿ“… 2000 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 231 KB ๐Ÿ‘ 2 views

## 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)