Deep-frying of sardines in different culinary fats. Changes in the fatty acid composition of sardines and frying fats
- 1 November 1992
- journal article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 40 (11) , 2252-2256
- https://doi.org/10.1021/jf00023a039
Abstract
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