ROBERT, P.; MASSON, L.; ROMERO, N.; DOBARGANES, M. C.; IZAURIETA, M.; ORTÍZ, J.; WITTIG, E. Industrial frying of crisps. Influence of the unsaturation degree of frying fat on the oxidative stability during storage. Grasas y Aceites, [S. l.], v. 52, n. 6, p. 389–396, 2001. DOI: 10.3989/gya.2001.v52.i6.349. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/349. Acesso em: 19 apr. 2024.