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Effect of oil degradation during frying on the color of fried, battered squid rings

✍ Scribed by R. Baixauli; A. Salvador; S. M. Fiszman; C. Calvo

Book ID: 107490414
Publisher: Springer-Verlag
Year: 2002
Tongue: English
Weight: 167 KB
Volume: 79
Category: Article
ISSN: 0003-021X
DOI: 10.1007/s11746-002-0615-2

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