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Changes in Fat and Fatty Acids during Deep Fat Frying in Commercial Catering Establishments and Fast Food Joints
Meena, Narendra Kumar (2009) Changes in Fat and Fatty Acids during Deep Fat Frying in Commercial Catering Establishments and Fast Food Joints. [Student Project Report]
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Abstract
This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.
| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | fatty acids, leftover oil samples, deep frying, Restaurants products |
| Subjects: | 600 Technology > 08 Food technology > 19 Lipids-oils/fats |
| Divisions: | Lipid Science and Traditional Foods |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 07 Oct 2009 11:10 |
| Last Modified: | 28 Dec 2011 10:12 |
| URI: | http://ir.cftri.res.in/id/eprint/9280 |
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