Chemical reactions involved in the deep-fat frying of foods
J Am Oil Chem Soc
.
1978 Oct;55(10):718-27.
doi: 10.1007/BF02665369.
Authors
S S Chang
,
R J Peterson
,
C T Ho
PMID:
730972
DOI:
10.1007/BF02665369
No abstract available
MeSH terms
Animals
Cooking
Dietary Fats* / analysis
Food Analysis
Hot Temperature*
Oxidation-Reduction
Rats
Triglycerides / adverse effects
Volatilization
Substances
Dietary Fats
Triglycerides