Author Details

Masson, L., Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile., Chile

  • Vol 48, No 5 (1997) - Research
    Performance of polyunsaturated oils during frying of potatoes in fast food shops: Formation of new compounds and correlations between analytical methods.
    Abstract  PDF