Relationships between measurements of fat deterioration during heating and frying in RBD olein

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Relationships between measurements of fat deterioration during heating and frying in RBD olein

The relationships between measurements of fat deterioration during static heating and heating with intermittent frying of potato crisps in RBD olein in the presence and absence of TBHQ were evaluated. Significant linear relationships were found between iodine value, C18:2/C16:0 ratio, polar componen...

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Bibliographic Details
Main Authors:	Augustin, M.A., Asap, Telingai, Heng, L.K.
Format:	Article
Published:	Springer-Verlag 1987
Online Access:	http://psasir.upm.edu.my/id/eprint/114588/

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