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Problems encountered in the commercial utilization of frying fats
Author(s) -
Goodman A. H.,
Block Zenas
Publication year - 1952
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02631725
Subject(s) - composition (language) , food science , quality (philosophy) , mathematics , business , chemistry , art , literature , philosophy , epistemology
Summary The user of frying fats must consider a number of elements in choosing the fat to be utilized. The relationships between fat composition and these factors appear not to be clearly known. Much can be contributed to frying technology through work in the field of fat composition and its relationship to quality frying factors.