MARCANO, J.; LA ROSA, Y.; SALINAS, N. Influence of the deep fat frying process on the lipid profile of the fat contained in the “french” type fried potato using palm olein. Grasas y Aceites, [S. l.], v. 61, n. 1, p. 24–29, 2010. DOI: 10.3989/gya.053309. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/616. Acesso em: 25 apr. 2024.