La Rosa, Y., Departamento de Química. Facultad Experimental de Ciencias y Tecnología. Universidad de Carabobo, Venezuela, Bolivarian Republic of
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Grasas y Aceites Vol. 61 No. 1 (2010) - Research
Influence of the deep fat frying process on the lipid profile of the fat contained in the “french” type fried potato using palm olein
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