Tabee, Elham
- Department of Molecular Sciences, Swedish University of Agricultural Sciences
Doctoral thesis2008Open access
Lipid and phytosterol oxidation in vegetable oils and fried potato products
Tabee, Elham
Keywords
frying; heating; fatty acids; lipids; potato products; palm oils; olive oil; phytosterols; oxidation; keeping quality; tocopherols; proximate composition; analytical methods
Published in
Acta Universitatis Agriculturae Sueciae
2008, number: 2008:92
ISBN: 9789186195250
Publisher: Department of Food Science, Swedish University of Agricultural Sciences
SLU Authors
Permanent link to this page (URI)
https://res.slu.se/id/publ/19283