Effect of oleoresin rosemary and tertiary butylhydroquinone on the development of oxidative rancidity in potato chips fried in canola and corn oils

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Kresl, Kay Elizabeth

Date: 1993

Subjects: Potato chips
Corn oil
Rosemary

Program of Study: Food Science and Human Nutrition

Degree Level: Masters

Language: English

Pages: xii, 76 pages

Permalink: https://doi.org/doi:10.25335/dxse-np49