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pro vyhledávání: '"Darla Daniel-O'Dwyer"'
Publikováno v:
Nutrition & Food Science. 37:234-245
PurposeThe purpose of this study is to compare the oxidative stability of non‐hydrogenated cottonseed oil with that of the partially hydrogenated oils commonly used as a deep‐fat frying medium by the restaurant industry when used to prepare Frenc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3507f84933fbab297288e0442c2fb4be
https://doi.org/10.1108/00346650710774604
https://doi.org/10.1108/00346650710774604
Publikováno v:
Nutrition & Food Science; Jul2007, Vol. 37 Issue 4, p234-245, 12p