Keywords = Quality parameters- Fatty acid composition- Color- Potato- Chicken
| Number of Articles: 1 | ||
| 1 | Quality of Deep Frying Oil as Affected By the Type of Foods and Total Frying-Use Time | |
| Volume 45, Issue 2, June 2014, Page 56-66 | ||
| Number of Articles: 1 | ||
| 1 | Quality of Deep Frying Oil as Affected By the Type of Foods and Total Frying-Use Time | |
| Volume 45, Issue 2, June 2014, Page 56-66 | ||
View on SCiNiTO