Assessment of total polar materials in Frying fats from Czech restaurants

• 主要な著者: J. Mlcek (著者), H. Druzbikova (著者), P. Valasek (著者), J. Sochor (著者), T. Jurikova (著者), M. Borkovcova (著者), M. Baron (著者), S. Balla (著者)
• フォーマット: 図書
• 出版事項: Chiriotti Editori, 2015-06-01T00:00:00Z.
• 主題: article
• オンライン･アクセス: Connect to this object online.

Deep-frying is commonly used as convenient technique for the preparation of foods. The frying oils and fats are absorbed by fried food and become a part of diet. The content of total polar materials was determined in frying oils and fats in 46 restaurants from South Moravia and the Olomouc regions....