Effect of phenolic extracts on trans fatty acid formation during frying
Guardado en:
| Publicado en: | Grasas y Aceites |
|---|---|
| Autor principal: | |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Grasas y Aceites v. 50, no. 6 (1999), p. 421-425 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Grasas y Aceites |
| LEADER | 00723cab#a22002534c#4500 | ||
|---|---|---|---|
| 001 | OAGANASID083950 | ||
| 003 | OAG | ||
| 008 | 000919s1999 ||| | |||| 0 eng d | ||
| 040 | # | # | |a OAG |b spa |c OAG |e rda |
| 041 | 0 | # | |a eng |b spa |b eng |
| 092 | # | # | |s HEMEROTECA |
| 100 | 1 | # | |a Gamel, T. H. |
| 245 | 1 | 0 | |a Effect of phenolic extracts on trans fatty acid formation during frying |
| 336 | # | # | |a texto |b txt |2 rdacontent |
| 337 | # | # | |a no mediado |b n |2 rdamedia |
| 338 | # | # | |a volumen |b nc |2 rdacarrier |
| 650 | # | 4 | |a Alimentos |
| 650 | # | 4 | |a Fritura |
| 650 | # | 4 | |a Compuestos fenólicos |
| 650 | # | 4 | |a Acidos grasos |
| 650 | # | 4 | |a Aceite de girasol |
| 650 | # | 4 | |a Aceite de oliva |
| 773 | 0 | # | |t Grasas y Aceites |g v. 50, no. 6 (1999), p. 421-425 |
| 999 | # | # | |a Clara |
