الفهرس 
REVIEW OF LITERATUREOnly 14 pages are availabe for public view
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Abstract
The present study was carried out to achieve the following objectives:
1- Studying the time-temperature relationships during frying operations using designed frying protocol.
2- Investigating the effect of frying process on the quality parameters of frying oilused.
3- investigating the effect of feeding rats on a balanced diet containing 10% of different oils (exposed to a certain number of fryings) on histological alterations occur in liver, kidney and heart organs.
4- Designing mathematical models to better estimation of frying oil quality.