ANTIRADICAL PERFORMANCE AND PHYSICOCHEMICAL CHARACTERISTICS OF VEGETABLE OILS UPON FRYING OF FRENCH FRIES: A PRELIMINARY COMPARATIVE STUDY

Journal article

Peer reviewed

Journal of food lipids, Vol.13(3), pp.259-276

Submitted for Publication January 15, 2006Revised Received and Accepted January 29, 2006

09/2006

Metrics

1 Record Views

Title: ANTIRADICAL PERFORMANCE AND PHYSICOCHEMICAL CHARACTERISTICS OF VEGETABLE OILS UPON FRYING OF FRENCH FRIES: A PRELIMINARY COMPARATIVE STUDY
Creators - without role: ABD EL-RAHMAN MOHAMED Sulieman - Food Science DepartmentFaculty of Agriculture
ATTYA EL-MAKHZANGY - Agro
MOHAMED FAWZY Ramadan - Agricultural Biochemistry DepartmentFaculty of AgricultureZagazig University44511 Zagazig, Egypt
Publication Details: Journal of food lipids, Vol.13(3), pp.259-276
Publisher: Blackwell Publishing Inc
Edition: Submitted for Publication January 15, 2006Revised Received and Accepted January 29, 2006
Number of pages: 18
Identifiers: 9931637408331
Academic Unit: Umm Al Qura University; University Ha'il
Language: English
Resource Type: Journal article