The Effect of Type of Oil and Degree of Degradation on Glycidyl Esters Content During the Frying of French Fries
Crossref DOI link: https://doi.org/10.1007/s11746-015-2715-3
Published Online: 2015-09-18
Published Print: 2015-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
AnioĊowska, Magda
Kita, Agnieszka
Funding for this research was provided by:
Narodowe Centrum Nauki
Version of Record valid from 2015-09-18