Use of palm oil for frying in comparison with other high‐stability oils
Author:
Affiliation:
1. Federal Research Center for Nutrition and Food, Institute for Lipid Research, Münster, Germany
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200600294
Reference44 articles.
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