ODOR CONSIDERATIONS IN THE USE OF FRYING OILS
- Author
- MOUNTS TL
U.S.D.A., AGRIC. RES. SCI. EDUCATION ADMINISTRATION,PEORIA IL 61604,USA - Source
- J. AMER. OIL CHEMISTS' SOC.; USA; DA. 1979; VOL. 56; NO 7; PP. 659-663; BIBL. 13 REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- CORPS GRAS ALIMENTAIRE FRITURE PROPRIETE ORGANOLEPTIQUE ODEUR HUILE SOJA CORPS GRAS VEGETAL CORPS GRAS CUISSON AROME COMPOSE VOLATIL SOJA HUILE INDUSTRIE CHIMIQUE TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- EDIBLE FAT FRYING ORGANOLEPTIC PROPERTIES ODOR SOYBEAN OIL VEGETABLE FAT FAT BODY CHEMICAL INDUSTRY FOOD SCIENCES
- Keyword (es)
- INDUSTRIA QUIMICA TECNOLOGIA
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries Chemical engineering
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL8060012379
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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