Effects of Chicken Frying on Soybean, Sunflower and Canola Oils
Consequences of discontinuous chicken frying on some important parameters of soybean (SBO), sunflower (SFO) and canola oil (CLO) at constant temperature (190 0C) for 12h were examined. The quality parameters such as fatty acid composition (FAC) with special emphasis on trans fatty acids (TFA’s), fre...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
National Centre of Excellence in Analytical Chemsitry
2009-12-01
|
| Series: | Pakistan Journal of Analytical & Environmental Chemistry |
| Subjects: | |
| Online Access: | http://www.ceacsu.edu.pk/PDF%20file/Volume%2010%20Issue%201%20&%202/59-66-PJAEC-140309-01-OK.pdf |