Deep-frying. A study of the influence of the frying medium and the food nature, on the lipidic composition of the fried food, using <sup>1</sup>H nuclear magnetic resonance
- Egileak:
- A. Martinez-Yusta, M.D. Guillen
- Urtea:
- 2014
- Aldizkaria:
- Food Research International
- Liburukia:
- 62
- Hasierako orria - Amaierako orria:
- 998 - 1007