Review of rapid tests available for measuring the quality changes in frying oils and comparison with standard methods. [electronic resource]

By: Contributor(s): Producer: 20100903Description: 503-14 p. digitalISSN:
  • 1549-7852
Subject(s): Online resources: In: Critical reviews in food science and nutrition vol. 50
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Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't; Review

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