Seppanen, C., Csallany, A. S. 5., & University of Minnesota, D. o. F. S. a. N. The Effect of Intermittent and Continuous Heating of Soybean Oil at Frying Temperature on the Formation of 4-Hydroxy-2-trans-nonenal and Other a-, -Unsaturated Hydroxyaldehydes.
Cita Chicago Style (17a ed.)Seppanen, C.M, A. Saari. 57075 Csallany, y Department of Food Science and Nutrition University of Minnesota. The Effect of Intermittent and Continuous Heating of Soybean Oil at Frying Temperature on the Formation of 4-Hydroxy-2-trans-nonenal and Other a-, -Unsaturated Hydroxyaldehydes.
Cita MLA (8a ed.)Seppanen, C.M, et al. The Effect of Intermittent and Continuous Heating of Soybean Oil at Frying Temperature on the Formation of 4-Hydroxy-2-trans-nonenal and Other a-, -Unsaturated Hydroxyaldehydes.
Cita IICA/CATIESeppanen, C., Csallany, A. S. 5., ; University of Minnesota, D. o. F. S. a. N. The Effect of Intermittent and Continuous Heating of Soybean Oil at Frying Temperature on the Formation of 4-Hydroxy-2-trans-nonenal and Other a-, -Unsaturated Hydroxyaldehydes.