Physicochemical properties and oxidative stability of frying oils during repeated frying of potato chips
Crossref DOI link: https://doi.org/10.1007/s10068-017-0292-y
Published Online: 2017-12-12
Published Print: 2018-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Yu, Ki Seon
Cho, Hyunnho
Hwang, Keum Taek http://orcid.org/0000-0002-0823-9441
License valid from 2017-12-12