Quality of Deep frying oils as affected by the type of foods and total frying – use time

Faculty of Agriculture

Assiut University

Quality of Deep frying oils as affected by the type of foods and total frying – use time

Research Authors
. Rofida F. Moftah; Mohamed R.A.Rashwan ; Ahmed H.A. Khalifa and F.A.El-Feshawy
Research Department
Department of Food Science and Technology
Research Journal
. Assiut J.Agric.Sci.,(45) No. (2), 2014 , (56-66) .
Research Member
Mohamed Rashwan Abdel-Aal Rashwan
Research Publisher
Faculty of Agriculture
Research Rank
1
Research Vol
Vol.45,No.2
Research Year
2014
Research Pages
56-66