Deterioration Kinetics of Crude Palm Oil, Canola Oil and Blend During Repeated Deep‐Fat Frying
Crossref DOI link: https://doi.org/10.1007/s11746-016-2872-z
Published Online: 2016-07-26
Published Print: 2016-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Mba, Ogan I.
Dumont, Marie‐Josée
Ngadi, Michael
Version of Record valid from 2016-07-26
License valid from 2016-07-26