Ontology type: schema:ScholarlyArticle
1952-09
AUTHORSIrene C. L. Chang, Li Ing Yang Tchen, Betty M. Watts
ABSTRACTEffect of cooking on the fatty acid composition of the extracted fat of baked products, butterscotch, frying fat, and stewed soybeans was studied. Except for the frying fat, no significant loss of essential fatty acid was observed among all the samples. Slight losses of linoleic acid occurred when vegetable oil had been used for deep fat frying for several hours. More... »
PAGES378-379
http://scigraph.springernature.com/pub.10.1007/bf02631463
DOIhttp://dx.doi.org/10.1007/bf02631463
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