Formation of short-chain glycerol-bound oxidation products and oxidised monomeric triacylglycerols during deep-frying and occurrence in used frying
Trabajo presentado en el 4th International Symposium on Deep-Fat Frying, celebrado en Hagen (Alemania) del 11 al 13 de enero de 2004.
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| Main Authors: | , , , |
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| Format: | comunicación de congreso biblioteca |
| Language: | English |
| Published: |
2004-01-12
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| Online Access: | http://hdl.handle.net/10261/281828 |
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