Oxidative stability of potato chips: effect of frying oil...

Oxidative stability of potato chips: effect of frying oil type, temperature and antioxidants

Lolos, M, Oreopoulou, V, Tzia, C
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
79
Language:
english
Pages:
5
Journal:
Journal of the Science of Food and Agriculture
DOI:
10.1002/(sici)1097-0010(199908)79:113.0.co;2-h
Date:
August, 1999
File:
PDF, 87 KB
english, 1999
Conversion to is in progress
Conversion to is failed