RODRIGUES MACHADO, E.; MARMESAT, S.; ABRANTES, S.; DOBARGANES, C. Uncontrolled variables in frying studies: differences in repeatability between thermoxidation and frying experiments. Grasas y Aceites, [S. l.], v. 58, n. 3, p. 283–288, 2007. DOI: 10.3989/gya.2007.v58.i3.184. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/184. Acesso em: 6 may. 2024.