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Quality of used frying fats and oils: comparison of rapid tests based on chemical and physical oil properties

✍ Scribed by Susana Marmesat; Eliana Rodrigues; Joaquín Velasco; Carmen Dobarganes

Book ID
108826368
Publisher
John Wiley and Sons
Year
2007
Tongue
English
Weight
613 KB
Volume
42
Category
Article
ISSN
0950-5423

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Chemical and physical parameters as qual
Chemical and physical parameters as quality indicators of used frying fats
✍ Christian Gertz 📂 Article 📅 2000 🏛 John Wiley and Sons 🌐 English ⚖ 231 KB 👁 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)