Masters Theses
Date of Award
8-1962
Degree Type
Thesis
Degree Name
Master of Science
Major
Food Science and Technology
Major Professor
Ada Marie Campbell
Committee Members
Frances Schofield, Bernadine Meyer
Abstract
The effect of re-use of two frying fats--cottonseed oil and hydrogenated cottonseed oil--on the fatty acid content of French-fried potatoes was studied.
Recommended Citation
Harvey, Mary Ann, "The Effect of Re-Use of Two Frying Fats on the Fatty Acid Content of French-Fried Potatoes. " Master's Thesis, University of Tennessee, 1962.
https://trace.tennessee.edu/utk_gradthes/4100
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