The fatty acid content of selected foods before and after cooking View Full Text


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Article Info

DATE

1952-09

AUTHORS

Irene C. L. Chang, Li Ing Yang Tchen, Betty M. Watts

ABSTRACT

Effect 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... »

PAGES

378-379

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/bf02631463

DOI

http://dx.doi.org/10.1007/bf02631463

DIMENSIONS

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