Physicochemical Changes of Reused Cooking Oils Used to Prepare Potato Chips, Chicken, and Beef
<p>The physiochemical characteristics of cooking oils can be altered by deep-frying techniques, which lowers the oil’s quality. In this study three different food types – potato chips, chicken and beef – were deep-fried using reused soya bean or sunflower cooking oils, and the physiochemical c...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Department of Food Technology
2025-06-01
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| Series: | Food ScienTech Journal |
| Subjects: | |
| Online Access: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/31417 |
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