Author Details

La Rosa, Y., Departamento de Química. Facultad Experimental de Ciencias y Tecnología. Universidad de Carabobo, Venezuela, Bolivarian Republic of

  • Vol 61, No 1 (2010) - Research
    Influence of the deep fat frying process on the lipid profile of the fat contained in the “french” type fried potato using palm olein
    Abstract  PDF