Evaluating the rancidity and quality of discarded oils in fast food restaurants

This cross‐sectional study attempts to determine the rancidity and quality of discarded oils in fast food restaurants. Samples of the discarded frying oils were collected randomly from 50 fast food restaurants in Tehran, Iran. Their physicochemical properties were assessed and compared to the standa...

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Detalles Bibliográficos
Autores principales: Esfarjani, Fatemeh, Khoshtinat, Khadijeh, Zargaraan, Aziz, Mohammadi‐Nasrabadi, Fatemeh, Salmani, Yeganeh, Saghafi, Zahra, Hosseini, Hedayat, Bahmaei, Manochehr
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6657716/
https://www.ncbi.nlm.nih.gov/pubmed/31367358
http://dx.doi.org/10.1002/fsn3.1072

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6657716/
https://www.ncbi.nlm.nih.gov/pubmed/31367358
http://dx.doi.org/10.1002/fsn3.1072

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