Chromatographic analysis of hazardous compounds in frying oils
In the last years, there was an increase in the consumption of pre-fried and fried foods, which leads to high intake of fats and oils subjected to thermal treatment. The oils and fats are usually processed to improve the quality, stability and safety. Despite removing a large amount of impurities fr...
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| Outros Autores: | , |
| Formato: | conferenceObject |
| Idioma: | eng |
| Publicado em: |
2016
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.18/3711 |
| País: | Portugal |
| Oai: | oai:repositorio.insa.pt:10400.18/3711 |