![](/img/cover-not-exists.png)
An update on potato crisps contents of moisture, fat, salt and fatty acids (including trans -fatty acids) with special emphasis on new oils/fats used for frying
Albuquerque, Tânia Gonçalves, Sanches-Silva, Ana, Santos, Lèlita, Costa, Helena S.Volume:
63
Language:
english
Journal:
International Journal of Food Sciences and Nutrition
DOI:
10.3109/09637486.2011.644768
Date:
September, 2012
File:
PDF, 91 KB
english, 2012