✦ LIBER ✦

Fatty acid components of fried foods and fats used for frying

✍ Scribed by Lois T. Kilgore; W. D. Luker

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Occurrence of cyclic fatty acid monomers

✍ E. N. Frankel; L. M. Smith; C. L. Hamblin; R. K. Creveling; A. J. Clifford 📂 Article 📅 1984 🏛 Springer-Verlag 🌐 English ⚖ 386 KB

A method for the determination of the ex

✍ M. R. Sahasrabudhe; V. R. Bhalerao 📂 Article 📅 1963 🏛 Springer-Verlag 🌐 English ⚖ 256 KB

Lipid content and fatty acid profiles of

✍ L. M. Smith; A. J. Clifford; R. K. Creveling; C. L. Hamblin 📂 Article 📅 1985 🏛 Springer-Verlag 🌐 English ⚖ 551 KB

Trans fatty acid production in deep fat

✍ Antonio Romero; Carmen Cuesta; Francisco J. Sánchez-Muniz 📂 Article 📅 2000 🏛 Elsevier Science 🌐 English ⚖ 778 KB

Deep-frying of sardines in different cul

✍ Sanchez-Muniz, Francisco J.; Viejo, Jesus M.; Medina, Rafaela. 📂 Article 📅 1992 🏛 American Chemical Society 🌐 English ⚖ 643 KB

Chemistry of frying and optimization of

✍ Richard F. Stier 📂 Article 📅 2000 🏛 John Wiley and Sons 🌐 English ⚖ 83 KB