Chemical characteristics of potato chips fried in repeatedly used oils
Crossref DOI link: https://doi.org/10.1007/s11694-018-9800-x
Published Online: 2018-04-04
Published Print: 2018-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Kim, Nuri
Yu, Ki Seon
Kim, Jaecheol
Lim, Taehwan
Hwang, Keum Taek http://orcid.org/0000-0002-0823-9441
Text and Data Mining valid from 2018-04-04
Article History
Received: 7 September 2017
Accepted: 2 April 2018
First Online: 4 April 2018