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Quality and safety of frying oils used in restaurants

Anitta Sebastian1, Saeed M Ghazani1, Alejandro G Marangoni1

  • 1Dept. of Food Science, University of Guelph, Guelph, Canada.

Food Research International (Ottawa, Ont.)
|July 18, 2018
PubMed

Keywords:
Free fatty acidsFrying oilOxidationPeroxide valueQualityRestaurantsSafetyTotal polar componentsp-Anisidine value

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