Quality of frying oil in grill restaurants and catering establishments

Skroekki, A.

Quality of frying oil in grill restaurants and catering establishments

1995

Skroekki, A. (Food and Environmental Laboratory of Tampere (Finland))

German. Die durchschnittl. Qualitaet von Fritierfetten, einschl. Saeurezahl (1.3), Rauchpunkt (198 C), Fritest (2.7), Farbe (dunkelbraun nur in einigen Proben) und Geruch, wurde anhand von 49 Proben untersucht. 16% der Oelproben haetten wegen unzureichender Qualitaet gewechselt werden muessen.

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AGROVOC Keywords

aceite de colza aceite de soja aceites de palmas calidad color colour couleur heat treatment huile de colza huile de palme huile de soja odeur olor palm oils quality rapeseed oil smell soybean oil traitement thermique

Bibliographic information

Published in

Fett (Germany)

Volume 97 Issue 7-8 ISSN 0931-5985

Pagination

pp. 299-301

Other Subjects

Qualite; Tratamiento termico

Language

English

Note

Summaries (De, En)

1 table; 2 ref.

Type

Summary

In AGRIS since: 1996-08-15

Format: AGRIS AP

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Quality of frying oil in grill restaurants and catering establishments

1995

AGROVOC Keywords

Bibliographic information