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Effects of Continuous Deep Fat Frying on the Physical and Chemical Properties of Assorted Brands of Edible Cooking Oils Sold in Metropolitan Kampala

机译：连续深脂肪脆弱对大都市坎帕拉销售的各种品牌物理性质的影响

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Timothy Omara; Erisa Kigenyi;
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1. Effect of Deep-Fat Frying on Chemical Properties of Edible Vegetable Oils Used By Senegalese Households [J] . A Diop, S O Sarr, S Ndao, African Journal of Food, Agriculture, Nutrition and Development . 2014,第6期

机译：油炸对塞内加尔家庭使用的食用植物油化学性质的影响
2. Effect of frying cycles on physical, chemical and heat transfer quality of rice bran oil during deep-fat frying of poori: an Indian traditional fried food. [J] . Sukumar Debnath Rastogi N. K, Gopala Krishna A.G, Lokesh B. R. Food and Bioproducts Processing. Transactions of the Institution of Chemical Engineers, Part C . 2012,第2期

机译：印度传统油炸食品穷人油炸期间，油炸周期对米糠油的物理，化学和传热质量的影响。
3. Utilization of high-oleic rapeseed oil for deep-fat frying of French fries compared to other commonly used edible oils [J] . Bertrand Matthaus European Journal of Lipid Science and Technology . 2006,第3期

机译：与其他常用食用油相比，高油酸菜籽油可用于炸薯条
4. Comparative Studies on the Generation of Acrolein as Well as of Aroma-Active Compounds during Deep-Frying with Different Edible Vegetable Fats and Oils [C] . Alice Ewert, Michael Granvogl, Peter Schieberle Symposium on recent advances in the analysis of food and flavors . 2012

机译：诸如不同食用植物脂肪和油脂中丙烯醛以及香气活性化合物的比较研究
5. The chemical and functional properties of cottonseed oil as a deep-fat frying medium. [D] . Daniel, Darla Rachelle. 2003

机译：棉籽油作为油炸食品的化学和功能特性。
6. A study on monitoring of frying performance and oxidative stability of virgin coconut oil (VCO) during continuous/prolonged deep fat frying process using chemical and FTIR spectroscopy [O] . Yashi Srivastava, Anil Dutt Semwal 2015

机译：使用化学和FTIR光谱监测连续/长时间深层油炸过程中初榨椰子油（VCO）的油炸性能和氧化稳定性的研究
7. Effect of Biodiesel Mixture Derived from Waste Frying-Corn, Frying-Canola-Corn and Canola-Corn Cooking Oils with Various ‎Ages on Physicochemical Properties [O] . 2019

机译：生物柴油混合物衍生自废物煎玉米，煎煮 - 油菜 - 玉米和油菜玉米烹饪油，烹饪油，各种年龄对物理化学性质
8. THE CHEMICAL AND PHYSICAL CHANGES OCCURRING IN THE DEEP FAT FRYING OF POTATOES [R] . Herman Strock 1963

机译：马铃薯深度油炸的化学和物理变化

Effects of Continuous Deep Fat Frying on the Physical and Chemical Properties of Assorted Brands of Edible Cooking Oils Sold in Metropolitan Kampala

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