Effect of heating on disposal point of main edible oils available in Iran market
Abstract Deep frying is the most common method used for food preparation worldwide, which can lead to several chemical changes in used fat or oil in frying process including oxidation and polymerization. This study aimed to determine the effect of heating and different storage conditions on the disp...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2022-12-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.3033 |