|Articles and journals | Tariffs | Payments | Your profile|
This article examines the question of safety of usage of cooking oil in commercial food preparation.
Keywords: free radicals, frying, induction time, antioxidant activity, oxidation, peroxide value, tocopherols, antioxidants, cooking oil, Palm oil
Article was received: 24-11-2016
Review date: 28-11-2016
Publish date: 24-03-2017
This article written in Russian. You can find full text of article in Russian here.