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Improving the quality of used frying oils by treatment with activated carbon and silica
- McNeill, J., Kakuda, Y., Kamel, B.
- Journal of the American Oil Chemists' Society 1986 v.63 no.12 pp. 1564-1567
- rapeseed oil, deep fat frying, carbon, silica, cooking quality, flavor compounds, color, carbonyl compounds, peroxide value, fatty acids