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Changes in Quality Characteristics of Different Deep Frying Fats During Frying and Regeneration Potentials of Different Adsorbents in Wasted Frying Oils

机译：脆性油炸油中不同吸附剂的煎炸和再生电位不同深煎脂肪的质量特征变化

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Yemiscioglu Fahri; Ozdikicierler Onur; Onder Ozge;
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3. Quality assessment of frying fats and fried snacks during continuous deep-fat frying at different large-scale producers. [J] . Bou R, Navas J. A, Tres A, Food Control . 2012,第1期

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4. Transient mass and heat transfer during potato deep fat frying – The effect of the oil type, frying load and initial frying temperature [C] . John S. Lioumbas, Margaritis Kostoglou, Thodoris D. Karapantsios International congress on engineering and food . 2011

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5. Production of high quality soybean oil and meal: Studies on extraction methods, processing steps, deep-fat frying and optimization of extrusion aided screw pressing [D] . Ogwal, Mike Okello. 1996

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Changes in Quality Characteristics of Different Deep Frying Fats During Frying and Regeneration Potentials of Different Adsorbents in Wasted Frying Oils

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