Effect of Heating on the Characteristics and Chemical Composition of Selected Frying Oils and Fats
- 1 August 1997
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 45 (8) , 3244-3249
- https://doi.org/10.1021/jf970111q
Abstract
No abstract availableKeywords
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