Deep-frying. A study of the influence of the frying medium and the food nature, on the lipidic composition of the fried food, using 1H nuclear magnetic resonance
Aldizkaria:
Food Research International
ISSN: 0963-9969
Argitalpen urtea: 2014
Alea: 62
Orrialdeak: 998-1007
Mota: Artikulua