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Effect of potato presence on the degradation of extra virgin olive oil during frying

✍ Scribed by Eleni P. Kalogianni; Calliope Karastogiannidou; Thodoris D. Karapantsios

Book ID: 108827285
Publisher: John Wiley and Sons
Year: 2010
Tongue: English
Weight: 1000 KB
Volume: 45
Category: Article
ISSN: 0950-5423
DOI: 10.1111/j.1365-2621.2010.02188.x

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