In:
Journal of the American Oil Chemists' Society, Wiley, Vol. 29, No. 9 ( 1952-09), p. 378-379
Abstract:
Effect of cooking on the fatty acid composition of the extracted fat of baked products, butterscotch, frying fat, and stewed soybeans was studied. Except for the frying fat, no significant loss of essential fatty acid was observed among all the samples. Slight losses of linoleic acid occurred when vegetable oil had been used for deep fat frying for several hours.
Type of Medium:
Online Resource
ISSN:
0003-021X
,
1558-9331
Language:
English
Publisher:
Wiley
Publication Date:
1952
detail.hit.zdb_id:
2041388-9
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