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Sensory and chemical characterisation of fats used as spreads on bread

โœ Scribed by Tuorila, Hely; Matuszewska, Irena; Hellemann, Ulla; Lampi, Anna-Maija

Book ID
123407461
Publisher
Elsevier Science
Year
1989
Tongue
English
Weight
710 KB
Volume
1
Category
Article
ISSN
0950-3293

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Chemical and physical parameters as qual
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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)