Physical and chemical changes on low eruic rapeseed oil during the cod filets and potato chips frying
1997
Buchowski, M. | Gogolewski, M. (Akademia Rolnicza, Poznan (Poland). Katedra Biochemii i Analizy Zywnosci)
The lower eruic rapeseed oil was used for frying potato, chips and cod filets for 30 hours and then changes in organoleptic properties, physical and chemical composition fatty acids, tocopherols, phospholipids and sterols were studied. In the course of frying the cod fillets organoleptic changes disqualifying the oil for further use appeared faster than physical and chemical changes. In the oil used for potato chips the changes were slower and similar to the ones taking place during the flow of water steam through the oil
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