Doctoral thesis, 2008
Lipid and phytosterol oxidation in vegetable oils and fried potato products
Tabee, ElhamKeywords
frying; heating; fatty acids; lipids; potato products; palm oils; olive oil; phytosterols; oxidation; keeping quality; tocopherols; proximate composition; analytical methodsPublished in
Acta Universitatis Agriculturae Sueciae2008, number: 2008:92
ISBN: 9789186195250
Publisher: Department of Food Science, Swedish University of Agricultural Sciences
Authors' information
Tabee, Elham
Swedish University of Agricultural Sciences, Department of Food Science
URI (permanent link to this page)
https://res.slu.se/id/publ/19283