Article
Effects on Edibility of Reused Frying Oils in the Catering Industry
2012-01-01
Abstract excerpt
In this study, significant fatty acids, trans fatty acids, peroxide value, and free fatty acids of 25 samples collected from general restaurants, fast-food restaurants, and catering companies in Afyonkarahisar province and neighboring areas were analyzed. Fresh sunflower oil was used as the reference oil. An amount of 50 g of potato pieces was fried at 180°C for 3 min in every frying interval for a total of 15 tim...
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Identifiers and source
- Literature Corpus work
- a769929a-16ed-549d-966a-8655d4b90199
- DOI
- 10.1080/10942911003687272