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Effect of Frying Temperature and duration on the Formation of Trans Fatty Acids in Selected Fats and Oils

by Ibrahim Afaneh, Jehad Abbadi, Fuad Al-Rimawi, Ghassan Al-Dabbas and Saleh Sawalha

American Journal of Food Science and Technology. 2017, 5(6), 245-248. DOI: 10.12691/ajfst-5-6-4
Pub. Date: November 13, 2017Views: 14212 Downloads: 12965Like: 19

trans fatty acid elaidic acid margarine ghee corn oil olive oil HPLC frying time

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