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Restaurant deep fat frying evaluation
A number of factors are studied when evaluating frying oils. During deep fat frying, the fat is exposed continuously to elevated temperatures in the presence of air and moisture. A number of chemical reactions, including oxidation and hydrolysis, occur during this time, as well as changes due to thermal decomposition. As these reactions proceed, the functional, sensory and nutritional quality of the frying fat changes and eventually reaches a point where it is no longer possible to prepare quality fried products and the fat will have to be discarded. The rate of frying fat deterioration varies with the food fried, the frying fatutilized, the fryer design and the operating conditions.
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STATE THE ECONOMIC AND ECOLOGICAL IMPORTANCE OF ECHINODERMS
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im stuck on this question where we have to make a table of averages using quadrats and transect lines can you help me?
Where do PGA and glycine gain entry respectively after being formed during photorespiration in plants? What occurs to them immediately after?
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