Quality evaluation of canola frying fats

Stevenson, S.G. . Departments of Foods and Nutrition; Eskin, N.A.M.; Hongen, F.W.; Jeffery, L.; Vaisey-Genser, M.

Quality evaluation of canola frying fats

1984

Stevenson, S.G. (University of Manitoba, Winnipeg (Canada). Departments of Foods and Nutrition) | Eskin, N.A.M. | Hongen, F.W. | Jeffery, L. | Vaisey-Genser, M.

AGROVOC Keywords

acide gras calidad chemicophysical properties composition cooking fats fatty acids graisse de cuisine grasas para cocinar quality

Bibliographic information

Publisher

GCIRC

Other Subjects

Composicion; Acidos grasos; Colza/ calentamiento; Colza/ chauffage; Propiedades fisico-quimicas; Qualite; Rape/ heating; Propriete physico-chimique

Language

English

Note

7 ref., Summary (En)

Type

Conference; Summary

Source

6. International rapeseed conference. Paris, 17-18-19 May 1983. Proceedings, Groupe Consultatif International de Recherche sur le Colza (France).- Paris (France): GCIRC, 1984. v. 2 p. 1678-1683

Conference

6. Congres International sur le Colza, Paris (France), 17-19 May 1983

In AGRIS since: 1987-08-15

Format: AGRIS AP

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