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A quantitative study of fat losses occurring during doughnut frying

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Oil & Soap

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References

  1. Arenson and Heyl, Oil and Soap, Vol. XX, No. 8, p. 149–51. 1943.

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  2. Porter, Michaelis and Shay, Ind. Eng. Chem., Vol. 24, No. 7, p. 811–13, 1932.

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  3. Lea, C. H., Rancidity in Edible Fats, 1939.

  4. Hilditch, T. P., Chemical Constitution of Natural Fats, 1941.

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Authors and Affiliations

  1. Doughnut Corporation of America, Ellicott City, Maryland

    S. W. Arenson & E. G. Heyl

Authors
  1. S. W. Arenson
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  2. E. G. Heyl
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Arenson, S.W., Heyl, E.G. A quantitative study of fat losses occurring during doughnut frying. Oil Soap 21, 60–62 (1944). https://doi.org/10.1007/BF02593163

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  • DOI: https://doi.org/10.1007/BF02593163

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