Simultaneous control of the evolution of the percentage in weight of polar compounds, iodine value, acyl groups proportions and aldehydes concentrations in sunflower oil submitted to frying temperature in an industrial fryer

  1. Guillén, M.D.
  2. Uriarte, P.S.
Journal:
Food Control

ISSN: 0956-7135

Year of publication: 2012

Volume: 24

Issue: 1-2

Pages: 50-56

Type: Article

DOI: 10.1016/J.FOODCONT.2011.09.002 GOOGLE SCHOLAR
Data source: Scopus