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Small scale frying of potatoes in sunflower oil: thermoxidative alteration of the fat content in the fried product

✍ Scribed by Garrido-Polonio, M. C. ;Sánchez-Muniz, F. J. ;Arroyo, R. ;Cuesta, C.

Book ID: 105255973
Publisher: Springer
Year: 1994
Tongue: English
Weight: 780 KB
Volume: 33
Category: Article
ISSN: 1436-6215
DOI: 10.1007/bf01614432

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