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Cyclic fatty acid monomers and thermoxidative alteration compounds formed during frying of frozen foods in extra virgin olive oil
A. Romero, C. Cuesta, F. J. Snchez-MunizVolume:
77
Year:
2000
Language:
english
Pages:
7
DOI:
10.1007/s11746-000-0183-5
File:
PDF, 102 KB
english, 2000