Chemical and physical analyses and sensory evaluation of six deep-frying oils

By Xu Xin-Qing   Tran Viet   Palmer Martin   White Keith   Salisbury Philip  

Journal of the American Oil Chemists' Society, Vol. 76, Iss. 9, 1999-09 ,pp. : 1091-1099

Springer Publishing Company

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Thermal deterioration of diacylglycerol and triacylglycerol oils during deep-frying

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

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A modified VERI-FRY® quick test for measuring total polar compounds in deep-frying oils

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Journal of the American Oil Chemists' Society, Vol. 76, Iss. 9, 1999-09 ,pp. : 1087-1089

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Quality and consumption of oxidized lipids from deep-frying fats and oils in New Zealand

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Frying performance of genetically modified canola oils

By Petukhov I.   Malcolmson L.   Przybylski R.   Armstrong L.  

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