Quality of used frying fats and oils: comparison of rapid tests based on chemical and physical oil properties
- 16 March 2007
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 42 (5), 601-608
- https://doi.org/10.1111/j.1365-2621.2006.01284.x
Abstract
No abstract availableKeywords
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