Relationships between measurements of fat deterioration during heating and frying in RBD olein
The relationships between measurements of fat deterioration during static heating and heating with intermittent frying of potato crisps in RBD olein in the presence and absence of TBHQ were evaluated. Significant linear relationships were found between iodine value, C18:2/C16:0 ratio, polar componen...
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Springer-Verlag
1987
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