About FAO News Multimedia Main topics Statistics Members Publications

FAO AGRIS - International System for Agricultural Science and Technology

Advanced Search

3rd International Symposium on Deep-Fat Frying - Optimal Operation

2000

AGROVOC Keywords
aceites comestibles acide gras alimentos analytical methods antioxidantes antioxidants antioxydant calidad chemical reactions chemicophysical properties control de calidad cooking fats cooking oils fatty acids flaveur flavour foods fritura friture frying graisse de cuisine grasas para cocinar huile de cuisine odeur olor oxidation oxydation produit alimentaire quality rancidez rancidity sabor smell substance toxique technique analytique toxic substances toxicidad toxicity
Bibliographic information
Volume 102 Issue 8-9 ISSN 1438-7697
Pagination
pp. 507-594
Other Subjects
Tecnicas analiticas; Fritierfett; Sustancias toxicas; Controle de qualite; Fritier÷l; Toxicite; Reaction chimique; Propiedades fisicoquimicas; Qualite; Reacciones quimicas; Oxidacion; Quality controls; Propriete physicochimique; Fritieren; Acidos grasos; Rancidite
Language
English
Translated Title
[3. Internationales Symposium zum Thema Fritieren - Optimale Verfahren]
Type
Conference
Conference
3rd International Symposium on Deep-Fat Frying - Optimal Operation, AS Hagen (Germany), 20-21 Mar 2000
Corporate Author
Deutsche Gesellschaft fuer Fettwissenschaft, Frankfurt am Main (Germany)
2002-08-15
AGRIS AP
Data Provider

This bibliographic record has been provided by ZB MED Nutrition. Environment. Agriculture

Discover this data provider's collection in AGRIS

Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at [email protected]