Degradation of linoleic acid in deep-fried potatoes.
D003296:Cooking; D003369:Cottonseed Oil; D004041:Dietary Fats / Q000032:analysis*; D004355:Drug Stability; D005227:Fatty Acids / Q000032:analysis; D005231:Fatty Acids, Unsaturated / Q000032:analysis; D005519:Food Preservation; D005615:Freezing; D006358:Hot Temperature; D008041:Linoleic Acids / Q000032:analysis*; D008722:Methods; D008872:Microwaves; D009821:Oils; D013025:Glycine max; D013997:Time Factors; D014675:Vegetables / Q000032:analysis*
D003369:Cottonseed Oil; D004041:Dietary Fats; D005227:Fatty Acids; D005231:Fatty Acids, Unsaturated; D008041:Linoleic Acids; D009821:Oils