TY  - BOOK
AU  - Section B1
TI  - Determination of cholesterol content in french fries from three fast food franchise
AV  - M BIO 1998 0003 
PY  - 1998///
CY  - Manila
PB  - Department of Biochemistry, FEU-NRMF
N1  - Includes appendices and bibliographical references; THDBN
N2  - Abstract:  The cholesterol content of French fries from three different fast food chains (W, J and M) in the country was measured, qualitatively and quantitatively, using the Liebermann-Burchard method. A 100 g sample of each went through organic extraction and isolation procedures and was measured quantitatively by crystallization and weighing the crysals. Among the three, French fries from the fast food "W" had the highest cholesterol level at 200 mg, followed by fast food chains "J" and "M" (100 mg each). These differences could be due to the method of preparation of the French fries, the manner of cooking and the cooking oil used
ER  -