Polar content vs. TAG oligomer content in the frying‐life assessment of monounsaturated and polyunsaturated oils used in deep‐frying
- 1 May 2002
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 79 (5) , 447-451
- https://doi.org/10.1007/s11746-002-0504-8
Abstract
No abstract availableKeywords
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