Browsing Food Safety Masters Theses by Subject "deep-fat frying"
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Strategies to Inhibit the Formation of 3-Monochloropropane Diol During Deep-Fat Frying
(North Dakota State University, 2020)3-monochloropropane-1,2-diol or 3-chloropropane-1,2-diol (3-MCPD) and glycidol are the most commonly occurring group of thermal process contaminants which are considered as “possible human carcinogen” and “probably ...