CHRISTOPHER FRY PLAYS

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Development and experimental validation of a frying model to estimate acrylamide levels in french fries
por: Palazoglu, T. K.

"Security" in industrial frying processes
por: Kochhar, S. P.

Volatile components of the frying process
por: Nawar, W.W.

Substrate influence on the frying process
por: Pokorný, J.

Geography and history of the frying process
por: Morton, I.D.

Fries American English series
por: Rojas, Pauline M.
Publicado: (1952.)

Fat deterioration in deep fat frying of "french fries" potatoes at restaurant and food shop sector
por: Masson, L.

Walt Whitman, Christopher Colombus, Rubén Darío.
por: Stavans, Ilán

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Publicado: (c1961.)

Retention and distribution of polyphenols after pan-frying of french fries in oils enriched with olive leaf extract

Optimization of frying process in food safety
por: Quaglia, G.

Physical-chemical aspects of the frying process
por: Fedeli, E.

Quality control during repeated fryings
por: Cuesta, C.

Influence of the frying process on the real fat intake
por: Varela, G.

Comparison of monounsaturated and polyunsaturated oils in continuous frying
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Frying temperatures and minor constituents of oils and fats
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Frying process in the relation fat/degenerative diseases
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Advances in predictive modeling in food frying and cooking processes
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Potato tuber stem-end fry color determination
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Effects of sesame oil addition to soybean oil during frying on the lipid oxidative stability and antioxidants contents of the fried products during storage in the dark
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Effects of blanching conditions on the mechanical properties of french fry strips
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