Effects of a Non-Absorbable Antioxidant on Canola Oil Stability to Accelerated Storage and to a Frying Temperature
- 1 February 1985
- journal article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 18 (1) , 67-71
- https://doi.org/10.1016/s0315-5463(85)71722-1
Abstract
No abstract availableKeywords
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