UTILIZATION OF HIGH-OLEIC RAPESEED OIL FOR DEEP-FAT FRYING OF FRENCH FRIES COMPARED TO OTHER COMMONLY USED EDIBLE OILS

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MATTHAUS B.

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Journal Paper

Paper Information

Journal: EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY Year:2006 | Volume:108 | Issue:- Page(s): 200-211

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Title

UTILIZATION OF HIGH-OLEIC RAPESEED OIL FOR DEEP-FAT FRYING OF FRENCH FRIES COMPARED TO OTHER COMMONLY USED EDIBLE OILS

Author(s)

MATTHAUS B. | Issue Writer Certificate

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Abstract

Cites

INVESTIGATION ON FRYING OILS QUALITY IN TERMS OF COLOR INDEX, REFRACTIVE INDEX AND VISCOSITY VALUES DURING FRYING PROCESS

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APA: Copy

MATTHAUS, B.. (2006). UTILIZATION OF HIGH-OLEIC RAPESEED OIL FOR DEEP-FAT FRYING OF FRENCH FRIES COMPARED TO OTHER COMMONLY USED EDIBLE OILS. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 108(-), 200-211. SID. https://sid.ir/paper/553648/en

Vancouver: Copy

MATTHAUS B.. UTILIZATION OF HIGH-OLEIC RAPESEED OIL FOR DEEP-FAT FRYING OF FRENCH FRIES COMPARED TO OTHER COMMONLY USED EDIBLE OILS. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY[Internet]. 2006;108(-):200-211. Available from: https://sid.ir/paper/553648/en

IEEE: Copy

B. MATTHAUS, “UTILIZATION OF HIGH-OLEIC RAPESEED OIL FOR DEEP-FAT FRYING OF FRENCH FRIES COMPARED TO OTHER COMMONLY USED EDIBLE OILS,” EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, vol. 108, no. -, pp. 200–211, 2006, [Online]. Available: https://sid.ir/paper/553648/en

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