Optimization of analytical methods for the assessment of the quality of fats and oils used in continuous deep fat frying
Frying oils with different alteration degrees were collected from continuous frying systems at various Spanish companies. These samples were used to evaluate the applicability, repeatability and capability of a number of methods to discriminate between samples of different degrees of oxidation. The...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2007-06-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/80 |