NUTRITIONAL EVALUATION OF SOME HEATED OILS

被引：31

作者：

ALFINSLATER, RB

AUERBACH, S

AFTERGOOD, L

机构：

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1959年 / 36卷 / 12期

关键词：

D O I：

10.1007/BF02640275

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：638 / 641

页数：4

共 11 条

[1]

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[3]

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[6]

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[8] COMPOSITION AND CONTROL OF POTATO CHIP FRYING OILS IN CONTINUING COMMERCIAL USE [J].

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JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1958, 35 (06) :271-277

[9] NUTRITIONAL QUALITY OF FRYING FATS IN COMMERCIAL USE [J].

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JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1957, 34 (11) :578-582

[10] EFFECT OF DIETARY PROTEIN AND HEATED FAT ON SERUM CHOLESTEROL AND BETA-LIPOPROTEIN LEVELS, AND ON THE INCIDENCE OF EXPERIMENTAL ATHEROSCLEROSIS IN CHICKS [J].

NISHIDA, T ;

TAKENAKA, F ;

KUMMEROW, FA .

CIRCULATION RESEARCH, 1958, 6 (02) :194-202

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