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http://lipidlibrary.aocs.org/OilsFats/content.cfm?ItemNumber=39200
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Scientific Evaluations of Frying Oil
and Quick Tests
W-A. Chen, C.W.P. Chiu, W-C. Cheng, C.-K.
Hsu and M. Kuo, Total Polar Compounds and
Acid Values of Repeatedly Used Frying Oils
Measured by Standard and Rapid Methods.
Journal of Food and Drug Analysis, 21, p.58-65,
2013.
R.F. Steir, Tests to monitor quality of deep-frying
fats and oils. European Journal of Lipid Science
and Technology, 106, p. 766–771, 2004.
E.P. Kalogianni, D. Georgiou, M. Romaldi, S.
Exarhopoulos, D. Petridis, C. Karastogiannidou,
G. Dimitreli and P. Karakosta. Rapid methods for
frying oil quality determination: Evaluation with
respect to legislation criteria. Journal of the
American Oil Chemists’ Society, 94, p.19-36,
2017.
Márquez-Ruiz, G. Determination of Polar
Compounds in Used Frying Oils and Fats by
Adsorption Chromatography. Standardized
IUPAC Method 2.507.
http://lipidlibrary.aocs.org/OilsFats/content.cfm?I
temNumber=39200.
