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A839. Vol. 12. FASEB Journal, San Francisco, CA. Woodruff, S. and K. Blunt. 1919. Changes in fats absorbed by fried foods. Journal Home Economics 11:440.The amount of fat absorbed and the extent of fat decomposition when potato chips and a flour mixture were fried in humor lard or Wesson oil was determined. Ioddine number, percent free fatty acids humor and amount humor of reducing substances were the tests used to assess fat decomposition. Yamamoto, Y., M. H. Brodsky, J. C. Baker, and B. N. Ames. 1987. Detection and characterization of lipid hydroperoxides at picomole levels by high-performance liquid chromatography. Anal Biochem. 160:7-13. Yamamoto, Y., B. Frei, and B. N. Ames. 1990. Assay of lipid hydroperoxides using high-performance liquid chromatography with isoluminal chemilu'minescence detection. Methods Enzymol. 186:371-80. Yasuda, K., K.J. Peterson and S.S. Chang. 1975. Identification of volatile flavor compounds developed during storage of deordorized hydrogenated soybean oil.
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