ALTERATIONS OF FATS UNDER CONDITIONS OF DEEP FRYING AND THEIR ANALYTICAL DETECTION - ARTIFACTS FORMATION IN FRYING FATS DURING DEEP FRYING

被引：20

作者：

BILLEK, G ^{[1
]}

机构：

[1] UNILEVER FORSCH GESELL MBH,BEHRING STR 154,2 HAMBURG 50,WEST GERMANY

来源：

FETTE SEIFEN ANSTRICHMITTEL | 1973年 / 75卷 / 10期

关键词：

D O I：

10.1002/lipi.19730751004

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：582 / 586

页数：5

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FETTE SEIFEN ANSTRICHMITTEL VERBUNDEN MIT DER ZEITSCHRIFT DIE ERNAHRUNGSINDUSTRIE, 1972, 74 (10) :598-&

[3] CHARACTERIZATION OF SOME HEATED FAT COMPONENTS [J].

ARTMAN, NR ;

ALEXANDER, JC .

ARTMAN, NR ;

SMITH, DE .

REDDY, BR ;

YASUDA, K ;

KRISHNAM.RG ;

CHANG, SS .

[6]

UNBEHEND M, 1973, Zeitschrift fuer Ernaehrungswissenschaft, V12, P134, DOI 10.1007/BF02023912

[7]

UNBEHEND M, IN PRESS

[8]

YASUDA K, 1968, J AM OIL CHEM SOC, V45, P625, DOI 10.1007/BF02668966