Influence of used frying oil quality and natural tocopherol content on oxidative stability of fried potatoes

Author: Ruiz G.   Polvillo M.   Jorge N.   Ruiz Méndez M.   Dobarganes M.  

Publisher: Springer Publishing Company

ISSN: 0003-021X

Source: Journal of the American Oil Chemists' Society, Vol.76, Iss.4, 1999-04, pp. : 421-425

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Abstract