Report on 'Developments in deep-fat frying for health and quality' - organized by the SCI lipids group and supported by the food group

Kochhar Parkash

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Report on 'Developments in deep-fat frying for health and quality' - organized by the SCI lipids group and supported by the food group

机译：由SCI脂质小组组织并由食品小组支持的“为健康和质量进行深油炸的发展”报告

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来源
《European Journal of Lipid Science and Technology》 |2015年第4期|共2页
作者
Kochhar Parkash;
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原文格式 PDF
正文语种 eng
中图分类油脂工业产品及副产品;食用油脂加工工业;
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1. Report on 'Developments in deep-fat frying for health and quality' - organized by the SCI lipids group and supported by the food group [J] . Kochhar Parkash European Journal of Lipid Science and Technology . 2015,第4期

机译：由SCI脂质小组组织并由食品小组支持的“为健康和质量进行深油炸的发展”报告
2. 4th International Symposium on Food Packaging 'Scientific Developments Supporting Safety and Quality' 19-21 November 2008, Prague, Czech Republic [J] . Food Additives & Contaminants . 2008,第1期

机译：第四届国际食品包装国际研讨会“支持安全和质量的科学发展”，2008年11月19日至21日，捷克共和国布拉格
3. 4th International Symposium on Food Packaging 'Scientific Developments Supporting Safety and Quality' 19-21 November 2008, Prague, Czech Republic [J] . Food additives & contaminants: analysis, surveillance, evaluation, control . 2008,第1期

机译：第四届食品包装国际研讨会“支持安全和质量的科学发展”，2008年11月19日至21日，捷克共和国布拉格
4. Development of experimental devices in order to study the interactions between heat and mass phenomena and thermal degradation reactions of lipids during domestic reheating of pre-fried food products [C] . Cernela J., Heyd B., Broyart B. International congress on engineering and food . 2011

机译：实验装置的开发，以研究预油炸食品中脂质的热和质量现象与热降解反应的相互作用
5. Evaluation of different techniques for microstructural characterization of deep-fat fried foods. [D] . Adedeji, Akinbode A. 2010

机译：评价不同技术的深油炸食品的微结构表征。
6. Effects of deep-fat frying process on the oil quality during French fries preparation [O] . Ruhollah Sayyad 2017

机译：油炸过程对薯条制备过程中油质的影响
7. Report on 'Developments in deep-fat frying for health and quality' - organized by the SCI lipids group and supported by the food group [O] . Parkash Kochhar 2015

机译：报告“健康与质量深脂肪脆弱的发展” - 由SCI脂质组织组织，并由食品集团支持

Report on 'Developments in deep-fat frying for health and quality' - organized by the SCI lipids group and supported by the food group

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