A simple procedure to evaluate the performance of fats and oils at frying temperatures.
A standard procedure is proposed to evaluate the performance of fats and oils at frying temperatures, taking the advantages provided by the Rancimat apparatus, i. e., standard vessels, temperature correction and temperature homogenity in all vessels resulting from the particular characteristics of t...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
1997-08-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/794 |