Work

Monitoring the oxidative stability of dietary oils during deep fat frying using chemical indexes and chemiluminescence technique.

Year: 2014

Type: article

Source: Advances in food sciences

Authors: Ahmad Taufiq, Tariq Masood, Zaib Hussain, Mohammad Farhan Sohail, Aurang Zeb, Ihsanullah Ihsanullah

Language: English

Topic: Edible Oils Quality and Analysis

Subfield: Organic Chemistry

Field: Chemistry

Domain: Physical Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W3193443541

FWCI:

Cites: 14

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Related to: 10