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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2022
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| Materias: | |
| 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 |