CHEMICAL REACTIONS INVOLVED IN DEEP FAT FRYING OF FOODS .6. CHARACTERIZATION OF NONVOLATILE DECOMPOSITION PRODUCTS OF TRILINOLEIN

被引：49

作者：

PAULOSE, MM ^{[1
]}

CHANG, SS ^{[1
]}

机构：

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

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1973年 / 50卷 / 05期

关键词：

D O I：

10.1007/BF02640468

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：147 / 154

页数：8

共 19 条

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[7] DETERMINATION OF FREE FATTY ACIDS IN FAT [J].

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[9]

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

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JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1965, 42 (10) :878-+

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