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Doctoral thesis, 2008

Lipid and phytosterol oxidation in vegetable oils and fried potato products

Tabee, Elham

Keywords

frying; heating; fatty acids; lipids; potato products; palm oils; olive oil; phytosterols; oxidation; keeping quality; tocopherols; proximate composition; analytical methods

Published in

Acta Universitatis Agriculturae Sueciae
2008, 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