A very simple, fast and non-destructive approach to predict the time at which edible oils submitted to high temperature reach the established limits of safety
- Autoría:
- M.D. Guillén, P.S. Uriarte
- Año:
- 2011
- Revista:
- Food Chemistry
- Volumen:
- 127
- Página de inicio - Página de fin:
- 802 - 806