SÁNCHEZ-GIMENO, A. C.; BENITO, M.; VERCET, A.; ORIA, R. Extra virgin olive oil from Somontano: Evaluation of physico-chemical changes after domestic frying of frozen prefried potatoes. Grasas y Aceites, [S. l.], v. 59, n. 1, p. 57–61, 2008. DOI: 10.3989/gya.2008.v59.i1.491. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/491. Acesso em: 7 feb. 2023.