ShareSTABILITY OF HYDROGENATED SOYBEAN FAT AT PREFRYING AND STORAGE OF DEEP FROZEN FRENCH FRIES.
Author(s) : KEIJBETS M. J. H.
Type of article: Article
Summary
CHANGES IN THE FLAVOUR OF CHIPS AND IN OIL COMPOSITION (PEROXIDASES, FATTY ACIDS, VOLATILES).
Details
- Original title: STABILITY OF HYDROGENATED SOYBEAN FAT AT PREFRYING AND STORAGE OF DEEP FROZEN FRENCH FRIES.
- Record ID : 1984-1962
- Languages: English
- Source: J. am. Oil Chem. Soc. - vol. 60 - n. 2
- Publication date: 1983
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Indexing
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Themes:
Food quality and safety. Microbiology;
Precooked food - Keywords: Potato; Organoleptic property; Fried potato; Oil; Freezing
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EFFECT OF TEMPERATURE ON THE QUALITY OF FROZEN ...
- Date : 1983
- Languages : German
- Source: Ind. Obst- Gemüseverwert. - vol. 68 - n. 5
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SUITABILITY OF HYDROGENATED SOYBEAN OILS FOR PR...
- Author(s) : KEIJBETS M. J. H., EBBENHORST-SELLER G., RUISCH J.
- Date : 1985
- Languages : English
- Source: J. am. Oil Chem. Soc. - vol. 62 - n. 4
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Instrumental and sensory tests of texture of co...
- Author(s) : DU PONT M. S., KIRBY A. R., SMITH A. C.
- Date : 1992/06
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 27 - n. 3
View record
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THE EFFECT OF THE STORAGE TEMPERATURE AT PROLON...
- Author(s) : LUDWIG J. W.
- Date : 1984
- Languages : English
- Source: In: Therm. Process. Qual. Foods, Elsevier - 735-739; 3 fig.; 6 tabl.
View record
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Sensory properties during storage of crisps and...
- Author(s) : GEMERT L. J. van
- Date : 1996
- Languages : English
- Source: Grasas Aceites - vol. 47 - n. 1-2
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