Chemical reactions involved in deep fat frying of foods: VI. Characterization of nonvolatile decomposition products of trilinolein
- 1 May 1973
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 50 (5) , 147-154
- https://doi.org/10.1007/bf02640468
Abstract
No abstract availableKeywords
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