✦ LIBER ✦

THERMOXIDATIVE AND HYDROLYTIC CHANGES IN OILS USED FOR FRYING OF FROZEN PREFRIED FOODS

✍ Scribed by FYKA EDRESS EL-SAYED; SAMAH SAID MAHMOUD ALLAM

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Thermoxidative and hydrolytic changes in

✍ C. Cuesta; F. J. Sánchez-Muniz; C. Garrido-Polonio; S. López-Varela; R. Arroyo 📂 Article 📅 1993 🏛 Springer-Verlag 🌐 English ⚖ 503 KB

Deep fat frying of frozen foods in sunfl

✍ Antonio Romero; Francisco J Sánchez-Muniz; Carmen Cuesta 📂 Article 📅 2000 🏛 John Wiley and Sons 🌐 English ⚖ 118 KB 👁 2 views

Cyclic fatty acid monomers and thermoxid

✍ A. Romero; C. Cuesta; F. J. Snchez-Muniz 📂 Article 📅 2000 🏛 Springer-Verlag 🌐 English ⚖ 102 KB

Occurrence of cyclic fatty acid monomers

✍ E. N. Frankel; L. M. Smith; C. L. Hamblin; R. K. Creveling; A. J. Clifford 📂 Article 📅 1984 🏛 Springer-Verlag 🌐 English ⚖ 386 KB

Trans fatty acid production in deep fat

✍ Antonio Romero; Carmen Cuesta; Francisco J. Sánchez-Muniz 📂 Article 📅 2000 🏛 Elsevier Science 🌐 English ⚖ 778 KB

Cyclic fatty acids in sunflower oils dur

✍ Antonio Romero; Sara Bastida; Francisco J. Sánchez-Muniz 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 231 KB 👁 1 views