Sources of further information and advice

bLumenthaL m m (1987), Optimum frying: theory and practice, Piscataway, NJ, Libra Laboratories boskou d and eLmadfa i (1999), Frying of food, Lancaster, PA, Technomic Publishing perkins e g and erickson m d (1996), Deep frying: chemistry, nutrition and practical application, Champaign, IL, AOCS POkORNY J (1989), 'Flavor chemistry of deep fat frying in oil', in Min D B, Smouse T H,

(eds), Flavour Chemistry of Lipid Foods, Champaign, IL, AOCS, 113-55 A special issue on deep frying (1998), Grasas Aceites, 49, No. 3/4 A special issue on deep frying (2000), Eur J Lipid Sci Technol, 102, No. 8/9

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