Oil absorption, polymer and polar compounds formation during deep -fat frying of Frech fries in vegetable oils.
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| Main Authors: | , |
|---|---|
| Format: | Texto biblioteca |
| Language: | d |
| Subjects: | Aceite de palma, Aceite de soya, Aceites vegetales., Ácidos grasos., Fritura., Grasa, Nutrición humana., |
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