[油炸鱼油的营养生理特性。I. 油炸对化学成分和食物效率的影响] - Suppr

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[Nutrition-physiological properties of fish-frying fats. I. Effects of frying on chemical composition and food-efficiency].

作者信息

Lang K, von Jan E H, Henschel J

出版信息

Z Ernahrungswiss. 1969 Jul;9(4):363-87. doi: 10.1007/BF02021518.

DOI:10.1007/BF02021518

PMID:5391509

Abstract

摘要

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引用本文的文献

[Nutrition-physiological properties of frying fats. 4. Influence on the life expectation of experimental animals].

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本文引用的文献

Effect of diet handling on nutritional studies with used frying fats.

Lipids. 1966 Jul;1(4):254-7. doi: 10.1007/BF02531611.

Thermal reactions of methyl linoleate. I. Heating conditions, isolation techniques, biological studies and chemical changes.

Lipids. 1966 Sep;1(5):353-8. doi: 10.1007/BF02532680.

[APROPOS OF POSSIBLE ALTERATION OF THE NUTRITIONAL PHYSIOLOGICAL PROPERTIES OF PEANUT OIL BY PROLONGED HEATING].

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J Nutr. 1959 May 10;68(1):57-74. doi: 10.1093/jn/68.1.57.

Long-term rat feeding study with used frying fats.

J Nutr. 1967 Nov;93(3):337-48. doi: 10.1093/jn/93.3.337.

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