THE EFFECT OF DEEP-FAT FRYING ON THE COMPOSITIONOF FATTY ACIDS, FAT QUALITY INDICATORS AND OIL STABILITY OF SOME FRIED FOODS SERVED IN SOME EGYPTIAN HOTELS

Quality of Deep Frying Oil as Affected By the Type of Foods and Total Frying-Use Time

THE EVALUATION OF DEEP FRYING OIL QUALITY WITH THE SPECTROPHOTOMETRIC METHOD FOR THE RAPID ASSESSMENT OF TOTAL POLAR COMPOUNDS

Deep-Fat Frying of Potatoes in Palm Oil in Relation to Quality Characteristics Assessment

SUN 3 IS THE BEST RECOMMENDED FRYING OIL: EFFECT OF OIL BLEND AND HEATING TIME ON THE CHARACTERISTICS OF ABSORBED OIL DURING DEEP FRYING OF POTATO FINGERS

ESTIMATION OF QUALITY ATTRIBUTES AND FRYING TIMES OF COTTONSEED AND SUNFLOWER OIL BLEND DURING DEEP-FAT FRYING OF POTATO CHIPS

EVALUATION OF THE NUTRITIONAL QUALITY OF FRIED FISH FILLETS

Effect of Deep Frying on Fatty Acids Profile of Fried Chicken and Tilapia

Effect of Deep-Fat Frying Performance on Canola Oil, Palm Olein and Sunflower Oil Blends: A- Chemical Parameters

Effect of Deep Frying on Fatty Acid Composition and Polymer Content in Sunflower and Soybean Oils