CHEMICAL REACTIONS INVOLVED IN DEEP FAT FRYING OF FOODS .I. A LABORATORY APPARATUS FOR FRYING UNDER SIMULATED RESTAURANT CONDITIONS

被引：37

作者：

KRISHNAMURTHY, RG

KAWADA, T

CHANG, SS

机构：

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1965年 / 42卷 / 10期

关键词：

D O I：

10.1007/BF02541183

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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页码：878 / +

页数：1

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