Tluszcze smazalnicze - jakosc, degradacja termiczna i ochrona

• Autorzy: Kmiecik D , Korczak J.

Warianty tytułu

EN

Frying fats - quality, thermal degradation and protection

• Języki publikacji: PL

Abstrakty

PL

EN

Słowa kluczowe

PL

zywnosc; obrobka termiczna; smazenie; tluszcze smazalnicze; degradacja tluszczu; degradacja termiczna; przeciwutleniacze naturalne; przeciwutleniacze syntetyczne; produkty smazone; zawartosc tluszczu

• Wydawca: -
• Czasopismo: Nauka Przyroda Technologie. Uniwersytet Przyrodniczy w Poznaniu
• Rocznik: 2010
• Tom: 04
• Numer: 2
• Opis fizyczny: http://www.npt.up-poznan.net/tom4/zeszyt2/art_23.pdf

Twórcy

autor

Kmiecik D

• Uniwersytet Przyrodniczy w Poznaniu, ul.Wojska Polskiego 31/33, 60-624 Poznan

autor

Korczak J.

Bibliografia

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