Fatty Acid Modifications and Cholesterol Oxidation in Pork Loin during Frying at Different Temperatures

Author: Echarte Maider   Ansorena Diana   Astiasaran Iciar  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.64, Iss.7, 2001-07, pp. : 1062-1066

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