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Deep-frying of sardines in different culinary fats. Changes in the fatty acid composition of sardines and frying fats

✍ Scribed by Sanchez-Muniz, Francisco J.; Viejo, Jesus M.; Medina, Rafaela.

Book ID: 127107422
Publisher: American Chemical Society
Year: 1992
Tongue: English
Weight: 643 KB
Volume: 40
Category: Article
ISSN: 0021-8561
DOI: 10.1021/jf00023a039

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