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Relationships between measurements of fat deterioration during heating and frying in RBD olein

โœ Scribed by M. A. Augustin; Telingai Asap; L. K. Heng

Book ID
112776881
Publisher
Springer-Verlag
Year
1987
Tongue
English
Weight
477 KB
Volume
64
Category
Article
ISSN
0003-021X

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## 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