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Advantages to be gained from measurement of the oil quality in industrial frying
An update of oil and fats used for industrial production of pre-fried frozen french fries
An-update of oils and fats used for industrial production of pre-fried frozen french fries
Application of palm and palm kernel oils in food products
Carotene lost in palm oil used for frying nigerian snacks
Characteristics of palm oil utilization in food systems
Cooking and frying oils / Fats
Criteria for comparing frying oils
Efect edditives on quality and frying performance of palm superolein during frying
Effect of water and BHT on stability of cottonseed oil during frying
engd uses of palm oil and palm oil products
Flavour and chemical evaluation of potato chips fried in sunflower cottonseed and palm oils
Food and non-food uses of palm oil products
Frying perfomance of palm olein and high oleic sunflower oil during batch frying of potato chips
Frying properties of palm oil/ palm olein during industrial and fast food restaurants operation
Measurement of deterioration in fats and oils
Oil absorption polymer and polar compounds formation during deep-fat frying of French fries in vegetable oils
Oil absorption, polymer and polar compounds formation during deep fat frying of french fries in vegatable oils
Oxidative stability of deep-fried instant noodle prepared with rapeseed oil fortified by adding antioxidants or by blending with palm oil
Palm kernel and coconut oils: Analytical characteristics process technology and uses
Palm oil and palm oil product in foods
Palm oil products for frying
Palm oil-based shortening as an alternative for tempura oil
Palm oil-palm olein as cooking oil and frying fat
Palm olein and palm olein Blends for frying/Cooking
Paper 10 synergistic effects of additives on quality and frying performance of palm superolein during frying
Production of uniform, pourable and pumpable palm oil based fluid frying oil(s)/ shortening(s) temperature countries
Quality of potato chips in palm olein and high oleic sunflower oil during batch frying
South Africa's initial experiences in using palm olein blends for the manufacture of pre-fried french fries
Stable and healthful frying oil for the 21st century
The palm oil research institude
The performance of palm olein during industrial of fried food
The use of palm oil product in frying and baking
Utilization and quality aspects of palm oil and palm
An update of oil and fats used for industrial production of pre-fried frozen french fries
An-update of oils and fats used for industrial production of pre-fried frozen french fries
Application of palm and palm kernel oils in food products
Carotene lost in palm oil used for frying nigerian snacks
Characteristics of palm oil utilization in food systems
Cooking and frying oils / Fats
Criteria for comparing frying oils
Efect edditives on quality and frying performance of palm superolein during frying
Effect of water and BHT on stability of cottonseed oil during frying
engd uses of palm oil and palm oil products
Flavour and chemical evaluation of potato chips fried in sunflower cottonseed and palm oils
Food and non-food uses of palm oil products
Frying perfomance of palm olein and high oleic sunflower oil during batch frying of potato chips
Frying properties of palm oil/ palm olein during industrial and fast food restaurants operation
Measurement of deterioration in fats and oils
Oil absorption polymer and polar compounds formation during deep-fat frying of French fries in vegetable oils
Oil absorption, polymer and polar compounds formation during deep fat frying of french fries in vegatable oils
Oxidative stability of deep-fried instant noodle prepared with rapeseed oil fortified by adding antioxidants or by blending with palm oil
Palm kernel and coconut oils: Analytical characteristics process technology and uses
Palm oil and palm oil product in foods
Palm oil products for frying
Palm oil-based shortening as an alternative for tempura oil
Palm oil-palm olein as cooking oil and frying fat
Palm olein and palm olein Blends for frying/Cooking
Paper 10 synergistic effects of additives on quality and frying performance of palm superolein during frying
Production of uniform, pourable and pumpable palm oil based fluid frying oil(s)/ shortening(s) temperature countries
Quality of potato chips in palm olein and high oleic sunflower oil during batch frying
South Africa's initial experiences in using palm olein blends for the manufacture of pre-fried french fries
Stable and healthful frying oil for the 21st century
The palm oil research institude
The performance of palm olein during industrial of fried food
The use of palm oil product in frying and baking
Utilization and quality aspects of palm oil and palm