Methanolysis of used frying oil

By Tomasevic A.V.   Siler-Marinkovic S.S.  

Fuel Processing Technology, Vol. 81, Iss. 1, 2003-04 ,pp. : 1-6

Elsevier

Access to resources Recommend Favorite

Thermal deterioration of diacylglycerol and triacylglycerol oils during deep-frying

By Shimizu Masao   Moriwaki Junya   Nishide Tsutomu   Nakajima Yoshinobu  

Journal of the American Oil Chemists' Society, Vol. 81, Iss. 6, 2004-06 ,pp. : 571-576

Springer Publishing Company

Access to resources Recommend Favorite

Studies on Quality of Coconut Oil Blends after Frying Potato Chips

By Khan Mohammad  

Journal of the American Oil Chemists' Society, Vol. 85, Iss. 12, 2008-12 ,pp. : 1165-1172

Springer Publishing Company

Access to resources Recommend Favorite

Effect of oil replenishment during deep-fat frying of frozen foods in sunflower oil and high-oleic acid sunflower oil

By Romero Antonio   Cuesta Carmen   Sánchez-Muniz Francisco  

Journal of the American Oil Chemists' Society, Vol. 75, Iss. 2, 1998-02 ,pp. : 161-167

Springer Publishing Company

Access to resources Recommend Favorite

Influence of used frying oil quality and natural tocopherol content on oxidative stability of fried potatoes

By Ruiz G.   Polvillo M.   Jorge N.   Ruiz Méndez M.   Dobarganes M.  

Journal of the American Oil Chemists' Society, Vol. 76, Iss. 4, 1999-04 ,pp. : 421-425

Springer Publishing Company

Access to resources Recommend Favorite