High Performance Size Exclusion Chromato
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Arroyo, R. ;Cuesta, C. ;Sánchez-Montero, J. M. ;Sánchez-Muniz, F. J.
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Article
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1995
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John Wiley and Sons
⚖ 474 KB
## 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