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Wyniki wyszukiwania dla: MICROEMULSION NANOEMULSION GELLED EMULSION LIPID OXIDATION LINSEED OIL
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The influence of the temperature treatment method on the quality of French fries.
Dane BadawczeThe video presents instructional work on the temperature treatment of French fries and the assessment of oil changes during frying. The results of the measurements show that placing the fries in cold oil, heating them to the frying temperature compared to the conventional method of frying, reduces the amount of primary oxidation products and free fatty...