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pro vyhledávání: '"Simeon Oloni Kotchoni"'
Autor:
Simeon Oloni Kotchoni, Mansourou Moudachirou, Joachin Gbénou, Jacob Bonou, Yessé N. Zynzendorf, Farid Baba-Moussa, Fatiou Toukourou, Lamine Baba-Moussa
Publikováno v:
Journal of Microbiology, Biotechnology and Food Sciences, Vol 2, Iss 1, Pp 121-134 (2012)
In Benin, West Africa, frying is one of the major ways of cooking. However, the chemical composition of the oil used in the food frying process contains unsaturated fatty acids and other by-products that compromise the oil quality making it toxic and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::43414e12174d36d190d2030f4e194172
http://www.jmbfs.org/wp-content/uploads/2012/07/Baba_moussa_jmbf_0143.pdf
http://www.jmbfs.org/wp-content/uploads/2012/07/Baba_moussa_jmbf_0143.pdf
