Deep-Fat Frying: Understanding Leads to Optimization

被引：1
|
作者：
Stier, Richard F.
机构：
来源：
CEREAL FOODS WORLD | 2013年 / 58卷 / 02期
关键词：
D O I：
10.1094/CFW-58-2-0102
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：102 / 104
页数：3
相关论文
共 50 条
  • [1] PROGRESS IN DEEP-FAT FRYING PROCESS
    TILGNER, DJ
    [J]. FLEISCHWIRTSCHAFT, 1978, 58 (09): : 1434 - 1437
  • [2] CHEMISTRY AND TECHNOLOGY OF DEEP-FAT FRYING
    不详
    [J]. FOOD TECHNOLOGY, 1966, 20 (07) : 920 - +
  • [3] Oil optins for deep-fat frying
    Tiffany, Tom
    [J]. FOOD TECHNOLOGY, 2007, 61 (07) : 46 - +
  • [4] Chemistry of deep-fat frying oils
    Choe, E.
    Min, D. B.
    [J]. JOURNAL OF FOOD SCIENCE, 2007, 72 (05) : R77 - R86
  • [5] Techniques and types of fat used in deep-fat frying
    MacKay, S
    Young, L
    [J]. PROCEEDINGS OF THE NUTRITION SOCIETY OF NEW ZEALAND, VOL 25, 2000, 25 : 33 - 42
  • [6] Quality of deep-fat frying oil - Response
    Rayner, C
    Rowney, M
    Zeglinski, P
    [J]. FOOD AUSTRALIA, 1998, 50 (07): : 359 - 359
  • [7] Deep-fat frying - A never ending story?
    Gertz, C
    [J]. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2000, 102 (8-9) : 505 - 506
  • [8] Evaluation of argan oil for deep-fat frying
    Yaghmur, A
    Aserin, A
    Mizrahi, Y
    Nerd, A
    Garti, N
    [J]. LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 2001, 34 (03): : 124 - 130
  • [9] FLAVOR CHEMISTRY OF DEEP-FAT FRYING OF OIL
    POKORNY, J
    [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1988, 65 (04) : 482 - 482
  • [10] MODELING THE DEEP-FAT FRYING OF BEEF MEATBALLS
    ATEBA, P
    MITTAL, GS
    [J]. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 1994, 29 (04): : 429 - 440
12345