Fatty acid components of fried foods and fats used for frying
- 1 July 1964
- journal article
- research article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 41 (7), 496-500
- https://doi.org/10.1007/bf02670031
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
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- Thermal oxidation of methyl esters of fatty acidsJournal of Oil & Fat Industries, 1959
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- Multiple Range and Multiple F TestsPublished by JSTOR ,1955
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- Heat transformation products of cottonseed oilBiochemical Journal, 1954
- The fatty acid content of selected foods before and after cookingJournal of Oil & Fat Industries, 1952
- Changes in Fats during FryingIndustrial & Engineering Chemistry, 1932