The Effect of Re-Use of Two Frying Fats on the Fatty Acid Content of French-Fried Potatoes

Date Issued
August 1, 1962
Author(s)
Harvey, Mary Ann
Advisor(s)
Ada Marie Campbell
Additional Advisor(s)
Frances Schofield
Bernadine Meyer
Permanent URI
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.

Disciplines
Degree
Master of Science
Major
Food Science and Technology
Embargo Date
August 1, 1962
File(s)
Thumbnail Image
Name

HarveyMaryAnn_1962_OCRed_notintrace.pdf

Size

3.42 MB

Format

Adobe PDF

Checksum (MD5)

57fb817c22bca7d8cf3610f8390b020b