Influence of used frying oil quality and natural tocopherol content on oxidative stability of fried potatoes

✍ Scribed by G. Márquez Ruiz; M. Martín Polvillo; N. Jorge; M. V. Ruiz Méndez; M. C. Dobarganes

• Publisher: Springer-Verlag
• Year: 1999
• Tongue: English
• Weight: 461 KB
• Volume: 76
• Category: Article
• ISSN: 0003-021X
• DOI: 10.1007/s11746-999-0019-1