Greetings, Infoods friends: I am looking for guidelines/formulas for calculating oil picked up in deep-frying. I know many factors are involved (composition of the food, water content, temperature of oil and food-and likely many more). Ideally such foods should be analyzed but.are there ways to make a plausible (not necessarily accurate) estimate? Best regards, Barbara Selley Food Intelligence Toronto ######################################################################## To unsubscribe from the InFoods-Food-Comp-L list, click the following link: https://listserv.fao.org/cgi-bin/wa?SUBED1=InFoods-Food-Comp-L&A=1