EFFECT OF DEEP-FAT FRYING ON FAT OXIDATION IN SOYBEAN OIL

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GOBURDHUN D.; JHURREE B.

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Journal Paper

Paper Information

Journal: INTERNATIONAL JOURNAL OF FOOD SCIENCE NUTRITION Year:1995 | Volume:46 | Issue:4 Page(s): 363-371

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Information Journal Paper

Title

EFFECT OF DEEP-FAT FRYING ON FAT OXIDATION IN SOYBEAN OIL

Author(s)

GOBURDHUN D. | JHURREE B. | Issue Writer Certificate

Keywords

Not Registered.

Abstract

Cites

EVALUATION OF THE STABILITY OF FATTY ACID CONTENT OF NATURAL LIPID AND FRYING OILS AVAILABLE ON THE IRANIAN MARKET DURING FRYING

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APA: Copy

GOBURDHUN, D., & JHURREE, B.. (1995). EFFECT OF DEEP-FAT FRYING ON FAT OXIDATION IN SOYBEAN OIL. INTERNATIONAL JOURNAL OF FOOD SCIENCE NUTRITION, 46(4), 363-371. SID. https://sid.ir/paper/557984/en

Vancouver: Copy

GOBURDHUN D., JHURREE B.. EFFECT OF DEEP-FAT FRYING ON FAT OXIDATION IN SOYBEAN OIL. INTERNATIONAL JOURNAL OF FOOD SCIENCE NUTRITION[Internet]. 1995;46(4):363-371. Available from: https://sid.ir/paper/557984/en

IEEE: Copy

D. GOBURDHUN, and B. JHURREE, “EFFECT OF DEEP-FAT FRYING ON FAT OXIDATION IN SOYBEAN OIL,” INTERNATIONAL JOURNAL OF FOOD SCIENCE NUTRITION, vol. 46, no. 4, pp. 363–371, 1995, [Online]. Available: https://sid.ir/paper/557984/en

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