[Physiological effects of heated fats, with special reference to fats for frying].
D000818:Animals; D002079:Butter; D055598:Chemical Phenomena; D002621:Chemistry; D003296:Cooking; D003369:Cottonseed Oil; D004041:Dietary Fats / Q000494:pharmacology* / Q000633:toxicity; D006358:Hot Temperature; D006801:Humans; D009821:Oils; D010084:Oxidation-Reduction; D010100:Oxygen; D011083:Polycyclic Compounds / Q000032:analysis; D051381:Rats; D013997:Time Factors; D014810:Vitamin E
D003369:Cottonseed Oil; D004041:Dietary Fats; D009821:Oils; D011083:Polycyclic Compounds; D014810:Vitamin E; D002079:Butter; D010100:Oxygen
Die physiologischen Wirkungen erhitzter Fette, insbesondere der Frittierfette.