A comparative study on the deterioration of oils by microwave and conventional heating

Autor: Fawzy M. Hewedi, S. H. Abo-Raya, Radwan S. Parag, Gamal S. El-Baroty

Publikováno v: Grasas y Aceites, Vol 42, Iss 3, Pp 187-193 (1991)
Grasas y Aceites; Vol. 42 No. 3 (1991); 187-193
Grasas y Aceites; Vol. 42 Núm. 3 (1991); 187-193
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)

Refined cottonseed oil and hydrogenated palm oil were heated by two methods, i.e., conventionally by gas-cooker and microwaves. Quality assurance methods such as refractive index, color, diene content, acid value, peroxide value, TBA value, iodine va

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ffd8a3aa78b7c0d3ef0f86902a001175
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1243/1246