Safety aspects of frying fats and oils
- Author
- CLARK, W. L; SERBIA, G. W
Chapman coll., dep. food sci. nutrition, Orange CA 92666, United States - Source
Food technology (Chicago). 1991, Vol 45, Num 2, pp 84-89 ; 94 [6 p.] ; ref : 1 p
- CODEN
- FOTEAO
- ISSN
- 0015-6639
- Scientific domain
- Food science technology
- Publisher
- Institute of Food Technologists, Chicago, IL
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Congrès Corps gras Dégradation thermique Friture Huile Lipide Oxydation Réaction chimique Toxicité
- Keyword (en)
- Congress Oils and fats Thermal degradation Frying Oil Lipids Oxidation Chemical reaction Toxicity
- Keyword (es)
- Congreso Grasas y aceites Degradación térmica Freimiento Aceite Lípido Oxidación Reacción química Toxicidad
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B08 Fat industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 5404189
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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