Simultaneous control of the evolution of the percentage in weight of polar compounds, iodine value, acyl groups proportions and aldehydes concentrations in sunflower oil submitted to frying temperature in an industrial fryer

✍ Scribed by María Dolores Guillén; Patricia Sancho Uriarte

• Book ID: 116486548
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 408 KB
• Volume: 24
• Category: Article
• ISSN: 0956-7135
• DOI: 10.1016/j.foodcont.2011.09.002