Lipid and phytosterol oxidation in vegetable oils and fried potato products

Nyckelord

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

Publicerad i

Acta Universitatis Agriculturae Sueciae
2008, nummer: 2008:92ISBN: 9789186195250Utgivare: Department of Food Science, Swedish University of Agricultural Sciences

SLU författare

• Tabee, Elham

  • Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
    

Permanent länk till denna sida (URI)

https://res.slu.se/id/publ/19283