Oil absorption, polymer and polar compounds formation during deep -fat frying of Frech fries in vegetable oils.

dc.creator	Razali, Ismail
dc.creator	Badri, M.
dc.description	10 ref.
dc.identifier.url	https://catalogo.fedepalma.org/cgi-bin/koha/opac-detail.pl?biblionumber=25341
dc.language	d
dc.relation
dc.subject	Aceite de palma
dc.subject	Aceite de soya
dc.subject	Aceites vegetales.
dc.subject	Ácidos grasos.
dc.subject	Fritura.
dc.subject	Grasa
dc.subject	Nutrición humana.
dc.title	Oil absorption, polymer and polar compounds formation during deep -fat frying of Frech fries in vegetable oils.
dc.type	text

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