Study of some changes in the rheologic, optic and thermic magnitudes of a refined and thermooxidized olive oil
When heating an oil in the presence of oxygen, several reactions were produced, which caused some changes in its physical properties. The oil used in this study was heated at 180°C for different periods of time until a maximum of 72 hours. The concentration of unaltered triglycerides was...
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| Format: | Article |
| Language: | English |
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Consejo Superior de Investigaciones Científicas
1992-10-01
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| Series: | Grasas y Aceites |
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| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1138 |