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Formation and distribution of oxidized fatty acids during deep- and pan-frying of potatoes
Nick Kalogeropoulos, Fotini N. Salta, Antonia Chiou, Nikolaos K. AndrikopoulosVolume:
109
Year:
2007
Language:
english
Pages:
13
DOI:
10.1002/ejlt.200700007
File:
PDF, 262 KB
english, 2007