Trends in the nutritional quality and safety of oils/fats subjected to deep fat frying.
Introduction: The consumption of fried and prefried foods has been linked with an increase in the intake of fats and oils subjected to high temperatures. The oils and fats are usually processed to improve the quality, stability and safety. Despite removing a large amount of impurities from the oil,...
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| Outros Autores: | , , , |
| Formato: | conferenceObject |
| Idioma: | eng |
| Publicado em: |
2015
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.18/2632 |
| País: | Portugal |
| Oai: | oai:repositorio.insa.pt:10400.18/2632 |