CHEMICAL-REACTIONS INVOLVED IN DEEP-FAT FRYING OF FOODS .8. CHARACTERIZATION OF NON-VOLATILE DECOMPOSITION PRODUCTS OF TRIOLEIN

被引：26

作者：

PAULOSE, MM ^{[1
]}

CHANG, SS ^{[1
]}

机构：

[1] RUTGERS STATE UNIV,COOK COLL,DEPT FOOD SCI,NEW BRUNSWICK,NJ 08903

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1978年 / 55卷 / 04期

关键词：

D O I：

10.1007/BF02911894

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：375 / 380

页数：6

共 14 条

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