Assessment of used frying oil quality in a university restaurant
Frying is a widely used method of preparing food, because it is a very fast and convenient process, and because it provides specific characteristics of color, flavor, odor, and texture, besides having great consumer acceptance. Therefore, the interest in the physiological effects that oils heated at...
| Published in: | Revista Ciência em Extensão |
|---|---|
| Main Authors: | , , , , |
| Format: | Article |
| Language: | Portuguese |
| Published: |
Universidade Estadual Paulista, Pró-Reitoria de Extensão Universitária
2014-12-01
|
| Subjects: | |
| Online Access: | http://ojs.unesp.br/index.php/revista_proex/article/view/883 |