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  1. 1
    Comparison of monounsaturated and polyunsaturated oils in continuous frying

    Comparison of monounsaturated and polyunsaturated oils in continuous frying by T. P. Pantzaris

    Published 1998-08-01
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  2. 2
    Influence of dimethylpolysiloxane addition to frying oils: performance of sunflower oil in discontinuous and continuous laboratory frying

    Influence of dimethylpolysiloxane addition to frying oils: performance of sunflower oil in discontinuous and continuous laboratory frying by N. Jorge, G. Márquez-Ruiz, M. Martín-Polvillo, M. V. Ruiz-Mendez, M. C. Dobarganes

    Published 1996-04-01
    Subjects: “…Continuous frying…”
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