| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6394214 | Food Control | 2011 | 8 Pages |
Abstract
⺠It is an investigation about up-dated methods of quality control of deep-fat frying. ⺠Diverse foods were fried, simulating discontinuous frying. ⺠Oils used for frying were commercially available in the market. ⺠Monitoring of frying was done by both conventional methods and quick tests. ⺠Parameters of monitoring of frying were also discussed, including international laws.
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Authors
MarÃa Daniela Juárez, Cibele Cristina Osawa, MarÃa Elina Acuña, Norma Sammán, Lireny Aparecida Guaraldo Gonçalves,