| dc.publisher | North Dakota State University | |
| dc.rights | North Dakota State University | en |
| dc.title | ND-Ol, A High Oleic Acid Sunflower Synthetic | en |
| dc.type | Article | en_US |
| dc.source | Farm Research; 42:2; Sep/Oct 1984 | |
| dc.description | This is a discussion of the oils that french cut potatoes may be fried in. Some oils are synthetic. The article gives background into sunflower oil. Sunflower oil is less saturated, has an increased oleic acid content, is less susceptible to oxidation during processing, storage and frying. Possible industrial usages are mentioned in the article. The agronomic and quality characteristics of ND-01 synthetic sunflower oil are given along with it's growing contexts. | |
| dc.date.accessioned | 2009-09-07T16:30:27Z | |
| dc.date.available | 2009-09-07T16:30:27Z | |
| dc.date.issued | 1984 | |
| dc.identifier.uri | http://hdl.handle.net/10365/5926 | |
| dc.creator | Vick, B.A. | |
| dc.creator | Miller, J.F. | |
| dc.subject.lcsh | North Dakota State University. | en_US |
| dc.subject.lcsh | Cooking fats and oils | en_US |
| dc.creator.author | Vick, B.A. | |
| dc.creator.author | Miller, J.F. | |
| dc.relation.ispartof | Farm Research; 42:2; Sep/Oct 1984 | |
