Československá hygiena 1992, 37(3):135-145

Problems of control of fats used in the thermal preparation of foods. I. Model experiment

V. Kraják, P. Homola

Keywords: plant oils; food analysis; cooking; temperature; spectrophotometry, infrared; oxidation-reduction

Published: March 1, 1992  Show citation

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Kraják V, Homola P. Problems of control of fats used in the thermal preparation of foods. I. Model experiment. Československá hygiena. 1992;37(3):135-145.
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