Deterioro de materias grasas usadas en fritura de patatas «french fries» en el sector de restaurantes y pequeños establecimientos

Autor: Jaime Ortiz, Nalda Romero, Macarena Izaurieta, Lilia Masson, Paz Robert

Publikováno v: Grasas y Aceites, Vol 50, Iss 6, Pp 460-468 (1999)
Grasas y Aceites; Vol. 50 No. 6 (1999); 460-468
Grasas y Aceites; Vol. 50 Núm. 6 (1999); 460-468
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)

The objective of this work was to know the deterioration of fats employed in deep frying of «french fries» potatoes at restaurant and food shop sector in Santiago (Chile), before the recent Chilean legislation became official. 96 % of the samples c

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::501aa486b49813014514b9787d52f80a
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/695