Evolution of the quality of the oil and the product in semi-industrial frying
Changes in the quality of two commercial brands of cooking oil were studied under the frying conditions traditionally used in the Portuguese hospitality trade. Three hundred rissoles were fried at a temperature of 160-170°C for 1 hour. Values of peroxide, p-anisidine, Totox, acidity and total polar...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
1994-06-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/982 |