Stability of Essential Fatty Acids and Formation of Nutritionally Undesirable Compounds in Baking and Shallow Frying

Author: Hrncirik Karel   Zeelenberg Manon  

Publisher: Springer Publishing Company

ISSN: 0003-021X

Source: Journal of the American Oil Chemists' Society, Vol.91, Iss.4, 2014-04, pp. : 591-598

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