Summary
The user of frying fats must consider a number of elements in choosing the fat to be utilized. The relationships between fat composition and these factors appear not to be clearly known. Much can be contributed to frying technology through work in the field of fat composition and its relationship to quality frying factors.
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Goodman, A.H., Block, Z. Problems encountered in the commercial utilization of frying fats. J Am Oil Chem Soc 29, 616–619 (1952). https://doi.org/10.1007/BF02631725
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DOI: https://doi.org/10.1007/BF02631725