Effect of heating on disposal point of main edible oils available in Iran market

Deep frying is the most common method used for food preparation worldwide, which can lead to several chemical changes in used fat or oil in frying process including oxidation and polymerization. This study aimed to determine the effect of heating and different storage conditions on the disposal poin...

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Detalles Bibliográficos
Autores principales: Mohammadian Fazli, Mehran, Zanganeh, Hamid, Hassanzadazar, Hassan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9731536/
https://www.ncbi.nlm.nih.gov/pubmed/36514749
http://dx.doi.org/10.1002/fsn3.3033

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9731536/
https://www.ncbi.nlm.nih.gov/pubmed/36514749
http://dx.doi.org/10.1002/fsn3.3033

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