Formation of Ester Bound 2- and 3-MCPD and Esterified Glycidol in Deep-Fried and Pickled Herring Products

Merkle, Sybille; Ostermeyer, Ute; Rohn, Sascha; Karl, Horst; Fritsche, Jan

doi:10.1002/ejlt.201700464

Publisher DOI:	10.1002/ejlt.201700464
Title:	Formation of Ester Bound 2- and 3-MCPD and Esterified Glycidol in Deep-Fried and Pickled Herring Products
Language:	English
Authors:	Merkle, Sybille Ostermeyer, Ute Rohn, Sascha Karl, Horst Fritsche, Jan
Keywords:	deep-frying oils; glycidyl esters; herring products; MCPD esters; pasteurization
Issue Date:	16-Apr-2018
Publisher:	Wiley
Journal or Series Name:	European journal of lipid science and technology
Volume:	120
Issue:	7
URI:	http://hdl.handle.net/20.500.12738/14011
ISSN:	1438-9312
Review status:	This version was peer reviewed (peer review)
Institute:	Department Ökotrophologie Fakultät Life Sciences
Type:	Article
Additional note:	article number: 1700464
Appears in Collections:	Publications without full text