Identification of selected chemical and physical parameters at the end of the fry-life of soybean and sunflower oils - by Ghina Mohamad Samir El Zahabi

Abstract

Deep-frying is a common food preparation method, where the fried food acquires c ertain desirable and unique sensory characteristics. The frying oil becomes part of the food being fried and, thus, the frying oil is a major contributor to the quality of th