TECHNOLOGY OF CULINARY (FRYING) FATS
Oleksiy Udovenko, Fedir Gladkiy, Ivan Shkredov, Kateryna Havriushenko , Olena Litvinenko , Katerina Kunitsia The increased popularity of deep-fried foods has put health and safety concerns on the agenda. Factors that affect the quality and safety of culinary (frying) fats include the fatty acid profile, as well as cooking modes and time, especially when renewal […]