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Quality changes intransandtransfree fats/oils and products during frying

✍ Scribed by Andrali K. Sandhya Rani; Sunkireddy Yella Reddy; Ramakrishna Chetana

Book ID
105900285
Publisher
Springer
Year
2010
Tongue
English
Weight
436 KB
Volume
230
Category
Article
ISSN
0044-3026

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πŸ“œ SIMILAR VOLUMES

Studies of the changes in edible fats du
Studies of the changes in edible fats during heating and frying
✍ Gere, A. πŸ“‚ Article πŸ“… 1982 πŸ› John Wiley and Sons 🌐 English βš– 598 KB

## Abstract For detecting the changes in edible fats during the frying operation and for quality assessment of used frying fats 5 relatively simple methods were proposed: determination of polymer content by gel permeation chromatography, measurement of total polar artefacts by TLC followed by densi