Acid and Peroxide Values and Total Polar Compounds of Frying Oils in Fast Food Restaurants of Shiraz, Southern Iran
Background: Frying is one of the most popular methods of food preparation. Since in fast food restaurants the oil is heated for prolonged and repeated periods of time, toxic compounds in oils likely go up to very high concentrations. In this study, we investigated chemical quality of oils that was...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Shiraz University of Medical Sciences
2018-03-01
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| Series: | International Journal of Nutrition Sciences |
| Subjects: | |
| Online Access: | http://ijns.sums.ac.ir/index.php/IJNS/article/view/73 |