Frying performance of two virgin oils from Cornicabra olives with different ripeness indices
11 Páginas, 5 Figuras, 3 Tablas
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| Main Authors: | , , , , , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
CSIC - Instituto de la Grasa (IG)
2017
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| Subjects: | Cornicabra olive fruit, Frying, Oxidative stability, Potatoes, Ripeness index, Virgin olive oil, |
| Online Access: | http://hdl.handle.net/10261/166298 http://dx.doi.org/10.13039/100007652 |
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