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pro vyhledávání: '"Kenneth O. Osijaye"'
Autor:
Chukwujindu M. A. Iwegbue, Kenneth O. Osijaye, Ufuoma A. Igbuku, Francis E. Egobueze, Francisca I. Bassey, Godswill O. Tesi, Bice S. Martincigh
Publikováno v:
Journal of Food Composition and Analysis. 94:103633
The use of the same batch of oil for deep-frying on several occasions is a common practice. This study sought to determine the effects of repeated frying cycles on the composition, concentrations and risk of polycyclic aromatic hydrocarbons (PAHs) in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ca31c0e2557684eb217818ca06c2ba05
https://doi.org/10.1016/j.jfca.2020.103633
https://doi.org/10.1016/j.jfca.2020.103633
