TECHNOLOGY OF CULINARY (FRYING) FATS
The increased popularity of deep-fried foods has put health and safety concerns on the agenda. Factors that affect the quality and safety of culinary (frying) fats include the fatty acid profile, as well as cooking modes and time, especially when renewal rates are low. The industry is currently faci...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Scientific Route OÜ
2020-06-01
|
| Series: | EUREKA: Life Sciences |
| Subjects: | |
| Online Access: | http://journal.eu-jr.eu/life/article/view/1318 |