Deep-fat frying - An ancient popular process with a lot of open questions

Category

Published in:

European journal of lipid science and technology
Vol. 116, H. 6 (2014), p. 667-668

Volume:

116

No.:

6

Date Issued:

2014

DOI:

10.1002/ejlt.201300263

Language:

English

Type of Resource:

Text

Keywords:

Frittieren; Fett; Fettsäure; Stabilität; Reaktion

DDC subject of DNB:

540 Chemistry & allied sciences

Institution:

Max Rubner-Institut, Department of Safety and Quality of Cereals

Physical Location:

Bibliothek MRI Detmold