MASSON, L.; ROBERT, P.; IZAURIETA, M.; ROMERO, N. Fat deterioration in deep fat frying of «french fries» potatoes at restaurant and food shop sector. Grasas y Aceites, [S. l.], v. 50, n. 6, p. 460–468, 1999. DOI: 10.3989/gya.1999.v50.i6.695. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/695. Acesso em: 25 apr. 2024.