875:"induction time" and recorded as total hours before the oil breaks down. Canola oil requires 7.5 hours, for example, whereas extra virgin olive oil (EVOO) and virgin coconut oil will last over a day at 110 °C (230 °F) of continuous heat. The differing stabilities correlate with lower levels of polyunsaturated fatty acids, which are more prone to oxidation. EVOO is high in monounsaturated fatty acids and antioxidants, conferring stability. Some plant cultivars have been bred to produce "high-oleic" oils with more monounsaturated
50:(FFA) content. The more FFA an oil contains, the quicker it will break down and start smoking. The lower the value of FFA, the higher the smoke point. However, the FFA content typically represents less than 1% of the total oil and consequently renders smoke point a poor indicator of the capacity of a fat or oil to withstand heat.
45:
begins to produce a continuous bluish smoke that becomes clearly visible, dependent upon specific and defined conditions. Smoke point values can vary greatly, depending on factors such as the volume of oil utilized, the size of the container, the presence of air currents, the type and source of light
829:
Specified smoke, fire, and flash points of any fat and oil can be misleading: they depend almost entirely upon the free fatty acid content, which increases during storage or use. The smoke point of fats and oils decreases when they are at least partially split into free fatty acids and glycerol; the
874:
is one of the most common methods for testing oxidative stability in oils. This determination entails speeding up the oxidation process in the oil (under heat and forced air), which enables its stability to be evaluated by monitoring volatile substances associated with rancidity. It is measured as
866:
Hydrolysis and oxidation are the two primary degradation processes that occur in an oil during cooking. Oxidative stability is how resistant an oil is to reacting with oxygen, breaking down and potentially producing harmful compounds while exposed to continuous heat. Oxidative stability is the best
830:
glycerol portion decomposes to form acrolein, which is the major source of the smoke evolved from heated fats and oils. A partially hydrolyzed oil therefore smokes at a lower temperature than non-hydrolyzed oil. (Adapted from
1345:
988:
Bastida, SS; et al. (2001). "Thermal oxidation of olive oil, sunflower oil and a mix of both oils during forty continuous domestic fryings of different foods".
102:
1756:
886:
The oxidative stability does not directly correspond to the smoke point and thus the latter cannot be used as a reference for safe and healthy cooking.
1223:
1609:"Dulce de leche‐like product enriched with emulsified pecan oil: Assessment of physicochemical characteristics, quality attributes, and shelf‐life"
58:
The smoke point of an oil correlates with its level of refinement. Many cooking oils have smoke points above standard home cooking temperatures:
1180:
1444:
95:
1660:
1053:
Gomez-Alonso, S.; et al. (2003). "Changes in phenolic composition and antioxidant activity of virgin olive oil during frying".
1839:
1766:
1721:
1702:
1683:
1646:
1593:
1490:
1471:
1380:
1123:
972:
1252:
88:
1319:
1242:
1026:
Gennaro, L.; et al. (1998). "Effect of biophenols on olive oil stability evaluated by thermogravimetric analysis".
942:
1575:
1372:
1772:
1884:
1414:
Detwiler, S. B.; Markley, K. S. (1940). "Smoke, flash, and fire points of soybean and other vegetable oils".
1090:"Total polar compounds and acid values of repeatedly used frying oils measured by standard and rapid methods"
1869:
1139:
Morgan, D.A. (1942). "Smoke, fire, and flash points of cottonseed, peanut, and other vegetable oils".
26:"Burning point" redirects here. For the lowest temperature at which a substance starts burning, see
1761:. Food and Agriculture Organization of the United Nations and the World Health Organization. 1994.
1089:
27:
1845:
1608:
1272:
1548:
1195:
833:
1874:
1452:
1819:
1735:
79:, the point at which the vapours from the oil can ignite in air, given an ignition source.
8:
1820:"Evaluation of Chemical and Physical Changes in Different Commercial Oils during Heating"
1664:
1156:
1005:
943:"AOCS Official Method Cc 9a-48, Smoke, Flash and Fire Points Cleveland Open Cup Method"
1522:
1762:
1376:
1375:(2011). The Professional Chef (9th ed.). Hoboken, New Jersey: John Wiley & Sons.
1248:
1119:
1070:
968:
839:
1160:
1009:
1616:
1423:
1148:
1062:
1035:
997:
202:
1504:
871:
861:
47:
1709:
1671:
1634:
1581:
1478:
1459:
1001:
1879:
1690:
920:
329:
297:
843:
46:
as well as the quality of the oil and its acidity content, otherwise known as
1863:
895:
880:
789:
773:
757:
742:
726:
710:
647:
631:
615:
599:
20:
1343:
1221:
1620:
1074:
910:
695:
359:
313:
250:
234:
156:
140:
76:
42:
1842:- another list of smoke points along with some discussion on the subject
1427:
1152:
915:
905:
900:
876:
679:
663:
485:
470:
454:
218:
1066:
1039:
949:(6th ed.). Champaign, Ill. : American Oil Chemists' Society.
1720:
sfnp error: no target: CITEREFVegetable_Oils_in_Food_Technology2011 (
1701:
sfnp error: no target: CITEREFVegetable_Oils_in_Food_Technology2011 (
1682:
sfnp error: no target: CITEREFVegetable_Oils_in_Food_Technology2011 (
1645:
sfnp error: no target: CITEREFVegetable_Oils_in_Food_Technology2011 (
1592:
sfnp error: no target: CITEREFVegetable_Oils_in_Food_Technology2011 (
1489:
sfnp error: no target: CITEREFVegetable_Oils_in_Food_Technology2011 (
1470:
sfnp error: no target: CITEREFVegetable_Oils_in_Food_Technology2011 (
501:
422:
406:
390:
374:
82:
The following table presents smoke points of various fats and oils.
1788:
Oxidative
Stability of various oils as determined by Rancimat Method
1515:
1804:
Methrom. "Oxidative stability of oils and fats - Rancimat method".
965:
Fats and Fatty Oils. Ullmann's
Encyclopedia of Industrial Chemistry
835:
Vegetable Oils in Food
Technology: Composition, Properties and Uses
578:
557:
536:
516:
438:
281:
266:
940:
1850:
1715:
1696:
1677:
1640:
1587:
1484:
1465:
1393:
1790:. Department of Food Science.: North Carolina State University.
1344:
Marie Wong; Cecilia
Requejo-Jackman; Allan Woolf (April 2010).
1244:
Culinary
Nutrition: The Science and Practice of Healthy Cooking
582:
561:
540:
520:
187:
172:
125:
62:
Pan frying (sauté) on stove top heat: 120 °C (248 °F)
75:
Considerably above the temperature of the smoke point is the
1663:. Spectrum Organics, Canola Oil Manufacturer. Archived from
1346:"What is unrefined, extra virgin cold-pressed avocado oil?"
344:
72:
Smoke point decreases at different pace in different oils.
19:"Burning point" redirects here. For the Finnish band, see
947:
Official methods and recommended practices of the AOCS -
1606:
1576:
Scheda tecnica dell'olio di palma bifrazionato PO 64
1840:Cooking For Engineers: Smoke Point of Various Fats
1314:
1312:
1310:
1308:
1306:
867:predictor of how an oil behaves during cooking.
68:Oven baking: Average of 180 °C (356 °F)
1861:
1613:European Journal of Lipid Science and Technology
1445:"Introducing Nutiva Organic Refined Coconut Oil"
1304:
1302:
1300:
1298:
1296:
1294:
1292:
1290:
1288:
1286:
1413:
715:Neutralized, dewaxed, bleached & deodorized
1607:Ranalli N, Andres SC, Califano AN (Jul 2017).
1259:Table 2-3 Smoke Points of Common Fats and Oils
65:Deep frying: 160–180 °C (320–356 °F)
1283:
1118:. Champaign, IL: AOCS Press. pp. 95–96.
1021:
1019:
96:
1217:
1215:
1052:
958:
956:
1542:
1540:
1538:
1409:
1407:
1174:
1172:
1170:
1851:The Culinary Institute of America (1996).
1799:
1797:
1439:
1437:
1028:Journal of Agricultural and Food Chemistry
1016:
103:
89:
1212:
990:Food Science and Technology International
953:
832:Gunstone, Frank D., ed. (17 March 2011).
1716:Vegetable Oils in Food Technology (2011)
1697:Vegetable Oils in Food Technology (2011)
1678:Vegetable Oils in Food Technology (2011)
1641:Vegetable Oils in Food Technology (2011)
1588:Vegetable Oils in Food Technology (2011)
1535:
1485:Vegetable Oils in Food Technology (2011)
1466:Vegetable Oils in Food Technology (2011)
1404:
1368:
1366:
1167:
1113:
831:
1794:
1661:"What is the "truth" about canola oil?"
1434:
1394:"Smoke Point of different Cooking Oils"
1025:
987:
941:American Oil Chemists' Society (2011).
411:Extra virgin, low acidity, high quality
255:Unrefined, dry expeller pressed, virgin
1862:
1855:(6th ed.). John Wiley & Sons.
1240:
1138:
962:
855:
1549:"Cooking with extra virgin olive oil"
1363:
1265:
1181:"Cooking with extra virgin olive oil"
1546:
1178:
1087:
1846:Good Eats: Cooking Oil Smoke Points
1803:
13:
1230:. AOCS Press, Champaign, Illinois.
762:Unrefined, first cold-pressed, raw
14:
1896:
1833:
1785:
1736:"Organic unrefined sunflower oil"
1373:The Culinary Institute of America
1273:"Smoking Points of Fats and Oils"
1222:Monoj K. Gupta; Kathleen Warner;
41:, is the temperature at which an
1758:Fats and oils in human nutrition
1812:
1779:
1749:
1728:
1653:
1600:
1566:
1497:
1386:
1337:
1234:
1228:Frying technology and Practices
823:
1247:. Academic Press. p. 61.
1241:Marcus, Jacqueline B. (2013).
1132:
1107:
1088:Chen, W.; et al. (2013).
1081:
1046:
981:
934:
53:
16:Burning point of oils and fats
1:
927:
302:Refined, bleached, deodorized
7:
1326:. Jonbarron.org. 2012-04-17
1002:10.1106/1898-plw3-6y6h-8k22
889:
10:
1901:
1114:Boickish, Michael (1998).
923:(Autoignition temperature)
859:
37:, also referred to as the
25:
18:
1853:The New Professional Chef
1194:(2): 8–12. Archived from
879:and less polyunsaturated
790:Sunflower oil, high oleic
774:Sunflower oil, high oleic
119:
883:for enhanced stability.
28:Autoignition temperature
1786:Nwosu, V.; et al.
1523:"Olive Oil Smoke Point"
963:Thomas, Alfred (2002).
1621:10.1002/ejlt.201600377
1277:What’s Cooking America
1116:Fats and oils handbook
967:. Wenheim: Wiley-VCH.
1775:on November 29, 2013.
1547:Gray, S (June 2015).
1320:"Smoke Point of Oils"
1179:Gray, S (June 2015).
1885:Edible oil chemistry
1806:Application Bulletin
1870:Chemical properties
856:Oxidative stability
805:Vegetable oil blend
1667:on April 13, 2014.
1505:"Mustard Seed Oil"
1428:10.1007/BF02543003
1324:Baseline of Health
1153:10.1007/BF02545481
1768:978-92-5-103621-1
1383:. OCLC 707248142.
1381:978-0-470-42135-2
1125:978-0-935315-82-0
1067:10.1021/jf025932w
1055:J Agric Food Chem
1040:10.1021/jf980562q
1034:(11): 4465–4469.
974:978-3-527-30673-2
818:
817:
1892:
1856:
1827:
1826:
1824:
1816:
1810:
1809:
1801:
1792:
1791:
1783:
1777:
1776:
1771:. Archived from
1753:
1747:
1746:
1744:
1742:
1732:
1726:
1725:
1713:
1707:
1706:
1694:
1688:
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1629:
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1533:
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1529:
1519:
1513:
1512:
1501:
1495:
1494:
1482:
1476:
1475:
1463:
1457:
1456:
1451:. Archived from
1441:
1432:
1431:
1411:
1402:
1401:
1390:
1384:
1370:
1361:
1360:
1358:
1356:
1341:
1335:
1334:
1332:
1331:
1316:
1281:
1280:
1269:
1263:
1261:
1254:978-012-391882-6
1238:
1232:
1231:
1219:
1210:
1209:
1207:
1206:
1200:
1185:
1176:
1165:
1164:
1136:
1130:
1129:
1111:
1105:
1104:
1097:J Food Drug Anal
1094:
1085:
1079:
1078:
1050:
1044:
1043:
1023:
1014:
1013:
985:
979:
978:
960:
951:
950:
938:
849:
847:
827:
721:486–489 °F
552:375–450 °F
531:428–446 °F
480:441–445 °F
385:390–470 °F
308:428–446 °F
276:446–460 °F
111:
110:
105:
98:
91:
1900:
1899:
1895:
1894:
1893:
1891:
1890:
1889:
1860:
1859:
1836:
1831:
1830:
1822:
1818:
1817:
1813:
1802:
1795:
1784:
1780:
1769:
1755:
1754:
1750:
1740:
1738:
1734:
1733:
1729:
1719:
1714:
1710:
1700:
1695:
1691:
1681:
1676:
1672:
1659:
1658:
1654:
1644:
1639:
1635:
1625:
1623:
1605:
1601:
1591:
1586:
1582:
1572:
1571:
1567:
1551:
1545:
1536:
1527:
1525:
1521:
1520:
1516:
1503:
1502:
1498:
1488:
1483:
1479:
1469:
1464:
1460:
1443:
1442:
1435:
1412:
1405:
1392:
1391:
1387:
1371:
1364:
1354:
1352:
1342:
1338:
1329:
1327:
1318:
1317:
1284:
1271:
1270:
1266:
1255:
1239:
1235:
1224:Pamela J. White
1220:
1213:
1204:
1202:
1198:
1183:
1177:
1168:
1147:(11): 193–198.
1137:
1133:
1126:
1112:
1108:
1092:
1086:
1082:
1051:
1047:
1024:
1017:
986:
982:
975:
961:
954:
939:
935:
930:
892:
872:Rancimat method
864:
862:Rancidification
858:
853:
852:
828:
824:
819:
718:252–254 °C
549:190–232 °C
528:220–230 °C
477:227–229 °C
382:199–243 °C
305:220–230 °C
273:230–238 °C
109:
56:
48:free fatty acid
31:
24:
17:
12:
11:
5:
1898:
1888:
1887:
1882:
1877:
1872:
1858:
1857:
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1835:
1834:External links
1832:
1829:
1828:
1811:
1793:
1778:
1767:
1748:
1727:
1718:, p. 153.
1708:
1689:
1680:, p. 303.
1670:
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1643:, p. 121.
1633:
1599:
1590:, p. 234.
1580:
1565:
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1514:
1496:
1487:, p. 214.
1477:
1468:, p. 284.
1458:
1455:on 2015-02-14.
1433:
1416:Oil & Soap
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921:Kindling point
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860:Main article:
857:
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838:. Wiley, Inc.
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1723:
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1712:
1704:
1699:, p. 92.
1698:
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1637:
1622:
1618:
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1569:
1561:
1557:
1556:ACNEM Journal
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1297:
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1274:
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1256:
1250:
1246:
1245:
1237:
1229:
1225:
1218:
1216:
1201:on 2020-11-12
1197:
1193:
1189:
1188:ACNEM Journal
1182:
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1064:
1061:(3): 667–72.
1060:
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933:
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914:
912:
909:
907:
904:
902:
899:
897:
896:Boiling point
894:
893:
887:
884:
882:
881:linoleic acid
878:
873:
868:
863:
845:
841:
837:
836:
826:
822:
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793:
791:
788:
787:
783:
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777:
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772:
771:
767:
764:
761:
759:
758:Sunflower oil
756:
755:
751:
748:
746:
744:
743:Sunflower oil
741:
740:
736:
733:
730:
728:
727:Sunflower oil
725:
724:
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712:
711:Sunflower oil
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649:
648:Safflower oil
646:
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633:
632:Safflower oil
630:
629:
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619:
617:
616:Safflower oil
614:
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606:
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600:Rice bran oil
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584:
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39:burning point
36:
29:
22:
21:Burning Point
1875:Cooking fats
1852:
1814:
1805:
1787:
1781:
1773:the original
1757:
1751:
1739:. Retrieved
1730:
1711:
1692:
1673:
1665:the original
1655:
1636:
1624:. Retrieved
1612:
1602:
1583:
1573:(in Italian)
1568:
1559:
1555:
1526:. Retrieved
1517:
1508:
1499:
1480:
1461:
1453:the original
1448:
1422:(2): 39–40.
1419:
1415:
1397:
1388:
1353:. Retrieved
1349:
1339:
1328:. Retrieved
1323:
1276:
1267:
1258:
1243:
1236:
1227:
1203:. Retrieved
1196:the original
1191:
1187:
1144:
1140:
1134:
1115:
1109:
1100:
1096:
1083:
1058:
1054:
1048:
1031:
1027:
993:
989:
983:
964:
946:
936:
885:
869:
865:
834:
825:
814:428 °F
800:320 °F
784:450 °F
768:225 °F
752:441 °F
737:450 °F
705:453 °F
690:450 °F
674:350 °F
658:510 °F
642:320 °F
626:225 °F
610:450 °F
594:225 °F
579:Rapeseed oil
573:400 °F
558:Rapeseed oil
537:Rapeseed oil
517:Rapeseed oil
511:470 °F
496:320 °F
465:450 °F
449:455 °F
443:Fractionated
433:374 °F
427:Extra virgin
417:405 °F
401:410 °F
369:480 °F
354:374 °F
339:421 °F
324:225 °F
314:Flaxseed oil
292:352 °F
261:350 °F
245:400 °F
239:Refined, dry
229:392 °F
213:482 °F
197:302 °F
182:480 °F
167:482 °F
151:520 °F
135:430 °F
120:Smoke point
81:
74:
71:
57:
38:
34:
32:
1741:18 December
1509:Clovegarden
1355:26 December
911:Flash point
811:220 °C
797:160 °C
781:232 °C
765:107 °C
749:227 °C
734:232 °C
731:Semirefined
702:234 °C
696:Soybean oil
687:232 °C
684:Semirefined
671:177 °C
655:266 °C
639:160 °C
636:Semirefined
623:107 °C
607:232 °C
591:107 °C
570:204 °C
508:243 °C
493:160 °C
462:232 °C
446:235 °C
430:190 °C
414:207 °C
398:210 °C
366:250 °C
360:Mustard oil
351:190 °C
336:216 °C
321:107 °C
289:178 °C
258:177 °C
251:Coconut oil
242:204 °C
235:Coconut oil
226:200 °C
210:250 °C
203:Ghee/Butter
194:150 °C
179:250 °C
173:Beef tallow
164:250 °C
157:Avocado oil
148:271 °C
141:Avocado oil
132:221 °C
77:flash point
54:Temperature
35:smoke point
1864:Categories
1808:. 204/2 e.
1626:15 January
1562:(2): 8–12.
1528:2016-08-25
1398:Charts Bin
1330:2019-12-26
1205:2016-12-18
928:References
916:Fire point
906:Drying oil
901:Combustion
877:oleic acid
844:1083187382
680:Sesame oil
664:Sesame oil
486:Peanut oil
471:Peanut oil
455:Peanut oil
219:Castor oil
126:Almond oil
43:oil or fat
996:: 15–21.
794:Unrefined
668:Unrefined
620:Unrefined
588:Unrefined
502:Pecan oil
490:Unrefined
423:Olive oil
407:Olive oil
391:Olive oil
375:Olive oil
318:Unrefined
286:Unrefined
207:Clarified
161:Unrefined
1350:Aocs.org
1226:(2004).
1161:93662177
1103:(1): 85.
1075:12537439
1010:97919860
890:See also
439:Palm oil
282:Corn oil
267:Corn oil
1400:. 2011.
808:Refined
778:Refined
652:Refined
604:Refined
567:Refined
459:Refined
379:Refined
223:Refined
145:Refined
117:Quality
1765:
1449:Nutiva
1379:
1251:
1159:
1122:
1073:
1008:
971:
842:
583:Canola
562:Canola
541:Canola
521:Canola
395:Virgin
188:Butter
1880:Smoke
1823:(PDF)
1552:(PDF)
1199:(PDF)
1184:(PDF)
1157:S2CID
1093:(PDF)
1006:S2CID
1763:ISBN
1743:2016
1722:help
1703:help
1684:help
1647:help
1628:2021
1594:help
1491:help
1472:help
1377:ISBN
1357:2019
1249:ISBN
1120:ISBN
1071:PMID
969:ISBN
870:The
840:OCLC
345:Lard
104:edit
97:talk
90:view
33:The
1617:doi
1424:doi
1149:doi
1063:doi
1036:doi
998:doi
114:Fat
1866::
1796:^
1615:.
1611:.
1560:34
1558:.
1554:.
1537:^
1507:.
1447:.
1436:^
1420:17
1418:.
1406:^
1396:.
1365:^
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1322:.
1285:^
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1257:.
1214:^
1192:34
1190:.
1186:.
1169:^
1155:.
1145:19
1143:.
1101:21
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1095:.
1069:.
1059:51
1057:.
1032:46
1030:.
1018:^
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992:.
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23:.
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