Heat-induced changes during processing and use of edible fats.
D002855:Chromatography, Thin Layer; D003369:Cottonseed Oil / Q000032:analysis*; D004041:Dietary Fats / Q000032:analysis*; D006358:Hot Temperature; D007259:Infrared Rays; D013057:Spectrum Analysis; D014466:Ultraviolet Rays
D003369:Cottonseed Oil; D004041:Dietary Fats