Effect of palm olein addition on the quality characteristics of sunflower oil during deep fat frying

标题
Effect of palm olein addition on the quality characteristics of sunflower oil during deep fat frying
作者
关键词
-
出版物
ACTA ALIMENTARIA
Volume 43, Issue 2, Pages 288-296
出版商
Akademiai Kiado Zrt.
发表日期
2014-05-06
DOI
10.1556/aalim.43.2014.2.13

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