Effect of fatty acid addition on deterioration of frying fats at 200° C

Thesis

Shirley Ann Guerrieri

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

1986

DOI:

https://doi.org/10.17918/00003821

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Guerrieri_Shirley_1986102.20 MB

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Title: Effect of fatty acid addition on deterioration of frying fats at 200° C
Creators: Shirley Ann Guerrieri
Awarding Institution: Drexel University
Degree Awarded: Master of Science (M.S.)
Publisher: Drexel University; Philadelphia, Pennsylvania
Number of pages: vii, 123 pages
Resource Type: Thesis
Language: English
Academic Unit: Drexel University
Other Identifier: 991021888058704721