Effect of potato presence on the degradation of extra virgin olive oil during frying

Published 2010 View Full Article

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Title
Effect of potato presence on the degradation of extra virgin olive oil during frying
Authors
Keywords
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Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 45, Issue 4, Pages 765-775
Publisher
Wiley
Online
2010-08-19
DOI
10.1111/j.1365-2621.2010.02188.x

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