Marasca, E <br/><br/>
Impact of nitrogen flushing and oil choice on the progression of lipid oxidation in unwashed fried sliced potato crisps.  [electronic resource] 

 -  Food chemistry  May 2016 
 - 81-6 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2015.11.136  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Fatty Acids, Nonesterified--analysis<br/>Gas Chromatography-Mass Spectrometry<br/>Lipids--chemistry<br/>Nitrogen<br/>Oxidation-Reduction<br/>Plant Oils<br/>Solanum tuberosum--chemistry<br/>Sunflower Oil