## r o y o , C . C u e s t u *, 1 . M . S r i n c h e z -M o n t e r o a n d F. J . S d n c h e z -M u n i z Thermoxidative and hydrolytic alteration of palm olein (43.4 % oleate) used in sixty repeated and intermittent deep-fat fryings of potatoes (without turnover of fresh oil) were measured by
✦ LIBER ✦
High Performance Liquid Chromatography–Size Exclusion Chromatography for Rapid Analysis of Total Polar Compounds in Used Frying Oils
✍ Scribed by J. D. Caldwell; B. S. Cooke; M. K. Greer
- Book ID
- 107494854
- Publisher
- Springer-Verlag
- Year
- 2011
- Tongue
- English
- Weight
- 440 KB
- Volume
- 88
- Category
- Article
- ISSN
- 0003-021X
No coin nor oath required. For personal study only.
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