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Pace, W.E., W.B. Westphal and S.A. Goldblith. 1968. Dielectric properties of commercial cooking oils. journal Food Science 33:30.The dielectric constant and loss tangent were determined on commercial fats and oils at three microwave frequencies and blood pressure at three different temperatures. This data was compared to the detree of saturation, measured by the iodine value. Paradis, A.J. and W.W. Nawar. 1981. Evaluation of blood pressure new methods for the assessment of used frying oils.Journal of blood pressure Food Science 46:449. Parodi, P.W. 1972. Observations on the variation in fatty acid composition of milkfat. Aust. J. Dairy Technol. 27:90. This article reports the fatty acid composition of milk fat. Softening point of various milk fats was also evaluated. Petrowski, G.E. 1976. Emulsion stability and its relation to foods. Adv. Food Res. 22:309.This
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