CHANGES IN PHYSICAL AND CHEMICAL-PROPERTIES OF SHORTENINGS USED FOR COMMERCIAL DEEP-FAT FRYING

被引：48

作者：

SMITH, LM ^{[1
]}

CLIFFORD, AJ ^{[1
]}

HAMBLIN, CL ^{[1
]}

CREVELING, RK ^{[1
]}

机构：

[1] UNIV CALIF DAVIS,DEPT NUTR,DAVIS,CA 95616

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1986年 / 63卷 / 08期

关键词：

D O I：

10.1007/BF02673790

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：1017 / 1023

页数：7

共 22 条

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[14]

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[15]

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[16] LIPID-CONTENT AND FATTY-ACID PROFILES OF VARIOUS DEEP-FAT FRIED FOODS [J].

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[17]

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ESKIN, NAM .

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[19] MUTAGEN FORMATION IN DEEP-FAT FRIED FOODS AS A FUNCTION OF FRYING CONDITIONS [J].

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BERG, CM ;

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TRAISMAN, E .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1983, 60 (03) :576-580

[20] LIPID CHANGES IN FRENCH FRIES AND HEATED OILS DURING COMMERCIAL DEEP FRYING AND THEIR NUTRITIONAL AND TOXICOLOGICAL IMPLICATIONS [J].

THOMPSON, LU ;

AUST, R .

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1983, 16 (04) :246-253

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