Chemical and Sensory Characteristics of Products Fried in...

Journal of the American Oil Chemists' Society 2009 / 08 Vol. 86; Iss. 8

Chemical and Sensory Characteristics of Products Fried in High-Oleic, Low-Linolenic Rapeseed Oil

Bertrand Matthäus, Norbert U. Haase, Günter Unbehend
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Volume:
86
Language:
english
Pages:
10
DOI:
10.1007/s11746-009-1410-7
Date:
August, 2009
File:
PDF, 361 KB
english, 2009
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