ANTIRADICAL PERFORMANCE AND PHYSICOCHEMICAL CHARACTERISTICS OF VEGETABLE OILS UPON FRYING OF FRENCH FRIES: A PRELIMINARY COMPARATIVE STUDY

ABD EL-RAHMAN MOHAMED SULIEMAN, ATTYA EL-MAKHZANGY, MOHAMED FAWZY RAMADAN
  • Journal of Food Lipids, September 2006, Wiley
  • DOI: 10.1111/j.1745-4522.2006.00050.x

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http://dx.doi.org/10.1111/j.1745-4522.2006.00050.x

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