Study of the Stability of Beef Tallow at High Temperatures and Comparison with Other Fatty Materials |
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| Authors: | Yenny Pinchak Natalie Merlinski Maria Jose Pardo Maria Antonia Grompone |
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| Affiliation: | Fats and Oils Laboratory, Department of Food Science and Technology, Faculty of Chemistry, University of the Republic,Montevideo 11800, Uruguay |
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| Abstract: | Beef tallow, stability, thermoxidation, high temperatures, frying, oil |
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| Keywords: | Beef tallow stability thermoxidation high temperatures frying oil |
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