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DETERIORATION OF FROZEN FRIED FOODS AND ITS PREVENTION.

[In Japanese. / En japonais.]

Author(s) : OH TA S.

Type of article: Article

Summary

RANCIDITY OF OILS AND FATS, DETERIORATION OF FRYING OILS, FACTORS RELATED TO RANCIDITY, CHANGES OF FATS AND OILS IN FROZEN FISH AND THE PREVENTION OF OXIDATIVE DETERIORATION IN FROZEN FRIED FOODS ARE DISCUSSED.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1992-0691
  • Languages: Japanese
  • Source: Refrigeration - vol. 66 - n. 761
  • Publication date: 1991/03
  • Document available for consultation in the library of the IIR headquarters only.

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