Browsing by Subject "Hydrolysis"
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Fat deterioration in deep fat frying of «french fries» potatoes at restaurant and food shop sector (Instituto de la Grasa, 1999)The objective of this work was to know the deterioration of fats employed in deep frying of «french fries» potatoes at restaurant and food shop sector in Santiago (Chile), before the recent Chilean legislation became ...
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(1997)The characteristic fatty acid composition of coconut oil provides mainly short- and medium- chain fatty acids when incorporated to the diet. These fatty acids have nutritional advantages because their metabolic disposition ...