Effect of EDTA on frying oil quality when used as an after-cooking darkening inhibitor for french fries

Thesis

Open access

Fatos Nuriye Ozbilen

Master of Science (M.S.), Drexel University

1994

DOI:

https://doi.org/10.17918/00005037

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Title: Effect of EDTA on frying oil quality when used as an after-cooking darkening inhibitor for french fries
Creators: Fatos Nuriye Ozbilen
Awarding Institution: Drexel University
Degree Awarded: Master of Science (M.S.)
Publisher: Drexel University; Philadelphia, Pennsylvania
Number of pages: xi, 55 pages
Resource Type: Thesis
Language: English
Academic Unit: Drexel University
Other Identifier: 991021888950204721