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Chemical and sensory assessment of deep-frying oil alternatives for the processing of French fries

✍ Scribed by Petersen, Katharina Domitila; Jahreis, Gerhard; Busch-Stockfisch, Mechthild; Fritsche, Jan

Book ID: 125506092
Publisher: John Wiley and Sons
Year: 2013
Tongue: English
Weight: 537 KB
Volume: 115
Category: Article
ISSN: 1438-7697
DOI: 10.1002/ejlt.201200375

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