CORRELATION OF GAS-CHROMATOGRAPHIC PROFILES AND ORGANOLEPTIC SCORES OF DIFFERENT FATS AND OILS AFTER SIMULATED DEEP FAT FRYING

被引：29

作者：

BLUMENTHAL, MM ^{[1
]}

TROUT, JR ^{[1
]}

CHANG, SS ^{[1
]}

机构：

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

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1976年 / 53卷 / 07期

关键词：

D O I：

10.1007/BF02636822

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：496 / 501

页数：6

共 18 条

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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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