Systematic evaluation of heated fats based on quantitative analytical methods
Author:
Affiliation:
1. ; Instituto de la Grasa y sus Derivados; P.O. Box 1078 41012 Sevilla Spain
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
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1. Quality assessment of used frying fats: A comparison of four methods
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3. The chemistry of polymerized oils. I. Characteristics of some pilchard stand oil fractions
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