| scholarly article | Q13442814 |
| P2093 | author name string | Amit K Das | |
| Sakina Khatoon | |||
| A S Pavithra | |||
| R Babylatha | |||
| P2860 | cites work | Chemistry of deep-fat frying oils | Q36997992 |
| Regulating the use of degraded oil/fat in deep-fat/oil food frying | Q41668449 | ||
| Studies on chemical and sensory parameters of coconut oil and its olein blends with sesame oil and palmolein during wheat flour-based product frying | Q41820413 | ||
| Influence of year and planting date on fatty acid chemistry of high oleic acid and normal peanut genotypes | Q45712422 | ||
| The effect of intermittent and continuous heating of soybean oil at frying temperature on the formation of 4-hydroxy-2-trans-nonenal and other α-, β-unsaturated hydroxyaldehydes | Q56483224 | ||
| Effect of fish (Catla catla) frying on the quality characteristics of sunflower oil | Q58008832 | ||
| Heated fats. IV. Chemical changes in fats subjected to deep fat frying processes: Cottonseed oil | Q72742723 | ||
| P433 | issue | 6 | |
| P407 | language of work or name | English | Q1860 |
| P304 | page(s) | 1186-1192 | |
| P577 | publication date | 2011-07-16 | |
| P1433 | published in | Journal of Food Science and Technology | Q15750183 |
| P1476 | title | Thermal degradation of groundnut oil during continuous and intermittent frying | |
| P478 | volume | 50 |
| Q41908344 | Involvement of inflammation and adverse vascular remodelling in the blood pressure raising effect of repeatedly heated palm oil in rats |
| Q54744718 | Purification and characterization of a surfactant-compatible lipase from Aspergillus tamarii JGIF06 exhibiting energy-efficient removal of oil stains from polycotton fabric. |
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