Estimating the time of frying oils have been used for French fries based on profile changes of fatty acids derived from heated oil model systems
Jung, Sang Sik, Kim, Mi-Ja, Lee, JaeHwanVolume:
23
Language:
english
Journal:
Food Science and Biotechnology
DOI:
10.1007/s10068-014-0192-3
Date:
October, 2014
File:
PDF, 232 KB
english, 2014