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Effect of Frying Temperature and duration on the Formation of Trans Fatty Acids in Selected Fats and Oils 

Afaneh, Ibrahim; Abbadi, Jehad; Al-Rimawi, Fuad; Al-Dabbas, Ghassan; Sawalha, Saleh (Science and Education Publishing, 2017-11-14)
Trans fatty acids occur in food either naturally or produced during heat processing of food containing unsaturated fats. Naturally occurring trans fatty acids have different physiological and biological functions as compared ...

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AuthorAbbadi, Jehad (1)
Afaneh, Ibrahim (1)
Al-Dabbas, Ghassan (1)Al-Rimawi, Fuad (1)Sawalha, Saleh (1)Subjectcorn oil (1)
elaidic acid (1)
frying time (1)ghee (1)
HPLC (1)
margarine (1)olive oil (1)trans fatty acid (1)... View MoreDate Issued2017 (1)Has File(s)
Yes (1)

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