Evoluzione ossidativa di oli vegetali durante la frittura. Determinazione dei componenti volatili mediante HRGC e HPLC.

1984

Solinas M. | Angerosa F. | Camera L.

Published in

Annali dell'Istituto Sperimentale per l'Elaiotecnica, Pescara

Volume 10 ISSN 0304-0526

Other Subjects

Propiedades organolepticas; Acide linoleique; Echaudage; Propriete organoleptique; Toxicite; Evaluacion; Huile vegetale; Analisis quimico

Language

Italian

Note

3 tables; 5 graphs; 10 ref. Summaries (En, It).

Translated Title

English. [Oxidation progress in plant oils during frying. Determination of volatile components by HRGC and HPLC]. [Italian]

Type

Journal Article; Journal Part; Conference Paper; Conference Part; Conference Proceedings; Data; Summary

Source

Annali-dell'Istituto-Sperimentale-per-l'Elaiotecnica,-Pescara (Italy). (1984-1987). v. 10 p. 137-154. Issued Sep 1988.

Conference

Societa Italiana per lo Studio delle Sostanze Grasse. 19. Congresso. Bologna (Italy). 21-23 Sep 1987.

Corporate Author

Istituto Sperimentale per l' Elaiotecnica, Pescara (Italy)

In AGRIS since: 2012-11-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Wolters Kluwer

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