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: | Velasco, Joaquín, Marmesat, Susana, Márquez Ruiz, Gloria, Dobarganes, M. Carmen |
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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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