Lipid Changes in French Fries and Heated Oils During Commercial Deep Frying and Their Nutritional and Toxicological Implications
- 1 October 1983
- journal article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 16 (4) , 246-253
- https://doi.org/10.1016/s0315-5463(83)72257-1
Abstract
No abstract availableThis publication has 28 references indexed in Scilit:
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