Evaluation of Changes in Physicochemical Parameters of Rape and Soybean Oils during the Frying Process of French Fries
Fats, including vegetable oils, are an important component of the diet. They not only have a high energy value, but also contain nutrients that are essential for the proper functioning of the human body. The increasing consumption of fried products affects the consumption of the oils used for a lon...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Gdynia Maritime University
2025-03-01
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| Series: | Scientific Journal of Gdynia Maritime University |
| Online Access: | https://ojs.umg.edu.pl/index.php/sjgmu/article/view/450 |
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