Assessment of total polar materials in Frying fats from Czech restaurants

• Main Authors: J. Mlcek (Author), H. Druzbikova (Author), P. Valasek (Author), J. Sochor (Author), T. Jurikova (Author), M. Borkovcova (Author), M. Baron (Author), S. Balla (Author)
• Format: Book
• Published: Chiriotti Editori, 2015-06-01T00:00:00Z.
• Subjects: article
• Online Access: 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....