Romero, Nalda, Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Chile
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Grasas y Aceites Vol. 52 No. 6 (2001) - Research
Industrial frying of crisps. Influence of the unsaturation degree of frying fat on the oxidative stability during storage
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Grasas y Aceites Vol. 52 No. 3-4 (2001) - Research
Stability of potato crisps subjected to several conditions of storage
Abstract PDF