Deterioration of partially hydrogenated soybean oil used in deep fat frying of a meat food
The deterioration of partially hydrogenated soybean oil used in deep fat frying of a meat food called milanesa for evaluating its behavior according to the Argentinian Food Codex (CAA) at laboratory scale was studied. Two differebnt lots of the oil, in batch process, with fresh oil turnover were he...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2005-03-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/134 |