Section 1
Chapter 445

Nutritional and physiological properties of frying fats. 7. Effect of frying fats on lipid metabolism and the fatty acid composition of the body fats

Fuhr, J.; Jan, E.H. von; Henschel, J.; Strauss, H.J.; Billek, G.; Lang, K.

Zeitschrift fur Ernahrungswissenschaft 14(3): 175-183


ISSN/ISBN: 0044-264X
Accession: 000444234

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7. Rats were given diets containing fats heated at 175 deg C for 72 or 96 h to simulate deep-fat frying conditions. The fats were groundnut oil and soya bean oil; unheated samples served as controls and samples of soya bean oil used for frying fish were included.

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