QUALITY AND STABILITY OF POTATO CHIPS FRIED IN CANOLA,...

Journal of Food Quality 1996 Vol. 19; Iss. 2

QUALITY AND STABILITY OF POTATO CHIPS FRIED IN CANOLA, PARTIALLY HYDROGENATED CANOLA, SOYBEAN AND COTTONSEED OILS

ZENIA J. HAWRYSH, M. KAREN ERIN, SANGSOOK KIM, ROBERT T. HARDIN
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Volume:
19
Year:
1996
Language:
english
Pages:
14
DOI:
10.1111/j.1745-4557.1996.tb00408.x
File:
PDF, 755 KB
english, 1996
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