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International Journal of Food Sciences and Nutrition Volume 60, 2009 - Issue 8
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Research Article

Nutrition, sensory evaluation, and performance analysis of hydrogenated frying oils

Danielle M. Hack Center for Food Innovation, Pennsylvania State University, University Park, Pennsylvania, USACorrespondence[email protected]
,
Peter L. Bordi Jr Center for Food Innovation, Pennsylvania State University, University Park, Pennsylvania, USA
&
S. William Hessert Jr Center for Food Innovation, Pennsylvania State University, University Park, Pennsylvania, USA
Pages 647-661 | Published online: 18 Nov 2009

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Fatma Nur Arslan, Ayça Nesibe Şapçı, Fatma Duru & Huseyin Kara. (2017) A study on monitoring of frying performance and oxidative stability of cottonseed and palm oil blends in comparison with original oils. International Journal of Food Properties 20:3, pages 704-717.
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Articles from other publishers (1)

Serpil Sahin & Isil Barutcu. 2011. Handbook of Food Safety Engineering. Handbook of Food Safety Engineering 412 443 .

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