Curbing thermo‐oxidative degradation of frying oils: Current knowledge and challenges
Deep fat frying is an ancient process with a lot of open questions. This deceptively simple food preparation technique is immensely complicated by the stringent conditions applied during the process, coupled with the inherent lability of the frying medium and the unavoidable meddling from the food m...
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Veröffentlicht in: | European journal of lipid science and technology 2015-11, Vol.117 (11), p.1867-1881 |
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Format: | Artikel |
Sprache: | eng |
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