Food types and frying frequency affect the lipid oxidation of deep frying oil for the preparation of school meals in Korea

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Title
Food types and frying frequency affect the lipid oxidation of deep frying oil for the preparation of school meals in Korea
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 174, Issue -, Pages 467-472
Publisher
Elsevier BV
Online
2014-11-22
DOI
10.1016/j.foodchem.2014.11.087

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