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 - Egyptian Knowledge Bank - troweb

243866

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

Article

Last updated: 22 Jan 2023

Overview Similar Items

Article

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

Article

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

Article

EFFECT OF DEEP-FAT FRYING ON CANOLA OIL, PALMOLEIN AND SUNFLOWER OIL BLENDS: B) BIOLOGICALAND NUTRITIONAL STUDIES

Article

A SURVEY OF QUALITY OF USING FRYING OILS IN SOME FAST FOODS RESTAURANTS

Article

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

Article

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

Article

SOME VEGETABLE OILS, BUTTER' FAT AND THEIR BLENOS: PH7YSICO-CHEMICA PROPERTIES AND EFFECT OF OEEP FRYING THEREON.

Article

EFFECT OF FAT QUALITY AND FRYING ON GROWTH AND SOME BIOCHEMICAL ASPECTS IN RATS

Article

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

Article

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