CHEMICAL-REACTIONS INVOLVED IN THE DEEP-FAT FRYING OF FOODS .9. IDENTIFICATION OF THE VOLATILE DECOMPOSITION PRODUCTS OF TRIOLEIN

被引：21

作者：

MAY, WA ^{[1
]}

PETERSON, RJ ^{[1
]}

CHANG, SS ^{[1
]}

机构：

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

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1983年 / 60卷 / 05期

关键词：

D O I：

10.1007/BF02660214

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：990 / 995

页数：6

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

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