EVALUATION OF NEW METHODS FOR THE ASSESSMENT OF USED FRYING OILS

被引：53

作者：

PARADIS, AJ

NAWAR, WW

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1981.tb04882.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：449 / 451

页数：3

共 10 条

[1]

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[3]

BILLEK G, 1979, FETT WISS TECHNOL, V81, P562

[4]

FRITSCH CW, 1979, JAOCS, V56, P546

[5]

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[6]

GUHR G, 1979, FETT WISS TECHNOL, V81, P511

[7]

PARADIS A, 1980, MAY INT SOC FAT RES

[8] GEL-PERMEATION CHROMATOGRAPHY OF HEATED FATS [J].

PERKINS, EG ;

TAUBOLD, R ;

HSIEH, A .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1973, 50 (06) :223-225

[9] A DISTILLATION METHOD FOR THE QUANTITATIVE DETERMINATION OF MALONALDEHYDE IN RANCID FOODS [J].

TARLADGIS, BG ;

WATTS, BM ;

YOUNATHAN, MT ;

DUGAN, L .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1960, 37 (01) :44-48

[10]

1979, FETTE SEIFEN ANSTRIC, V81, P534

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