Effect of deep-frying on cholesterol oxidation in ghee
- Author
- SURENDRA NATH, B1 ; USHA, M. A1 ; RAMA MURTHY, M. K1
[1] National Dairy Research Institute, Adugodi, Bangalore-560 030, India - Source
Journal of food science and technology (Mysore). 1996, Vol 33, Num 5, pp 425-426 ; ref : 7 ref
- CODEN
- JFSTAB
- ISSN
- 0022-1155
- Scientific domain
- Food science technology
- Publisher
- Association of Food Scientists and Technologists, Mysore
- Publication country
- India
- Document type
- Article
- Language
- English
- Keyword (fr)
- Aliment traditionnel Cholestérol Chromatographie couche mince Friture en pleine huile Ghee Méthode analytique Oxydation Produit réaction Inde Produit laitier Asie
- Keyword (en)
- Traditional food stuff Cholesterol Thin layer chromatography Deep-frying Ghee Analytical method Oxidation Reaction product India Dairy product Asia
- Keyword (es)
- Alimento tradicional Colesterol Cromatografía capa fina Freimiento lleno aceite Ghee Método analítico Oxidación Producto reacción India Producto lácteo Asia
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 2531122
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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