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Oxidative stability of potato chips: effect of frying oil type, temperature and antioxidants
Lolos, M, Oreopoulou, V, Tzia, CVolume:
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