Deep fat frying of frozen prefried french fries: influence of the amount of linolenic acid in the frying medium
- 1 September 1990
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 38 (9) , 1862-1867
- https://doi.org/10.1021/jf00099a017
Abstract
No abstract availableThis publication has 13 references indexed in Scilit:
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