Select any link to see items in a related category.
more general categories information about this item Biological Sciences Biological Sciences biochemistry (102540) biochemical compounds (82890) lipids (12491) hydrogenated oils (72) fatty acids (6053) long chain fatty acids (2383) oleic acid (583) unsaturated fatty acids (3273) monounsaturated fatty acids (932) oleic acid (583) Calendar Year Calendar Year Year (337475) 2007 (28801) Economics, Business and Industry Economics, Business and Industry products and commodities (80757) agricultural products (74894) foods (19982) cooking fats and oils (237) cooked foods (1504) fried foods (100) plant products (54971) nut products (1260) nut oils (127) peanut oil (56) peanut products (535) peanut oil (56) oil palm products (417) palm oils (360) oilseed products (5896) peanut products (535) peanut oil (56) rapeseed products (877) rapeseed oil (305) soybean products (3383) soybean oil (463) plant fats and oils (3200) olive oil (585) palm oils (360) seed oils (2039) rapeseed oil (305) soybean oil (463) nut oils (127) peanut oil (56) vegetable products (11423) potato products (1652) potato chips (108) Food and Human Nutrition Food and Human Nutrition food science (22492) food technology (8197) food preparation (2068) cooking (1493) frying (338) deep fat frying (92) food processing (5550) cooking (1491) frying (338) deep fat frying (92) foods (20022) cooking fats and oils (237) cooked foods (1504) fried foods (100) Physical and Chemical Sciences Physical and Chemical Sciences chemical substances (129118) biochemical compounds (82878) lipids (12483) hydrogenated oils (72) fatty acids (6047) long chain fatty acids (2382) oleic acid (583) unsaturated fatty acids (3270) monounsaturated fatty acids (932) oleic acid (583) chemical compounds (78840) acids, bases, and salts (29068) acids (19405) organic acids and salts (17608) carboxylic acids (13418) fatty acids (6047) long chain fatty acids (2382) oleic acid (583) unsaturated fatty acids (3270) monounsaturated fatty acids (932) oleic acid (583) organic compounds (57444) organic acids and salts (17608) carboxylic acids (13418) fatty acids (6047) long chain fatty acids (2382) oleic acid (583) unsaturated fatty acids (3270) monounsaturated fatty acids (932) oleic acid (583) chemistry (84737) chemical composition (25538) lipid composition (4442) lipid content (2254) physical chemistry (19414) sorption (4335) absorption (1515) physics (54990) physical properties (32618) hardness (854) temperature (18106) texture (2076) Plant Science and Plant Products Plant Science and Plant Products plant products (54974) nut products (1260) nut oils (127) peanut oil (56) peanut products (535) peanut oil (56) oil palm products (417) palm oils (360) oilseed products (5896) peanut products (535) peanut oil (56) rapeseed products (877) rapeseed oil (305) soybean products (3383) soybean oil (463) plant fats and oils (3200) olive oil (585) palm oils (360) seed oils (2039) rapeseed oil (305) soybean oil (463) nut oils (127) peanut oil (56) vegetable products (11424) potato products (1652) potato chips (108) Reference Types Reference Types Journal (337546) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: The effects of oils and frying temperatures on the texture and fat content of potato crisps Author(s) of Article: Will be identified in next release Citation: Food chemistry 2007 v.102 no.1 pp. 1-5 Click to View: (Click to View) Date of Publication: 2007 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=698378 Name of Publication: Food chemistry Publishing Company: Will be identified in next release Accession Number: 239439
