Frying performance of palm oil liquid fractions

Palm oil liquid fractions were used as frying media in household and industrial fryers and were compared to standard edible oils and fats, such as soybean, groundnut, sunflower, rapeseed and tallow. The analytical evaluation covered free fatty acids, viscosity, smoke and flame points, oxidized fatty...

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Veröffentlicht in:	Journal of the American Oil Chemists' Society 1981, Vol.58 (1), p.6-12
Hauptverfasser:	Bracco, U., Dieffenbacher, A., Kolarovic, L.
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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