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Quality Criteria for Frying Oils by Nouha Gafsi is a document available to read on EtoBox.

What is Quality Criteria for Frying Oils about?

The document discusses quality criteria for industrial frying oils and fats. It outlines key factors like fatty acid composition and how saturated, monounsaturated, and polyunsaturated fatty acids affect properties. These properties include appearance, texture, shelf life and handling of the oil and fried foods.

Author

Nouha Gafsi

Language

EN