Fat deterioration in deep fat frying of "french fries" potatoes at restaurant and food shop sector

Fat deterioration in deep fat frying of "french fries" potatoes at restaurant and food shop sector

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Detalles Bibliográficos
Publicado en:	Grasas y Aceites
Autor principal:	Masson, L.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Grasas y Aceites v. 50, no. 6 (1999), p. 460-468
Materias:	Alimentos Papa Solanum tuberosum Fritura Grasas Deterioro Hidrólisis Restaurantes Servicios de alimentación Termoxidación
Publicación relacionada:	Contenido en: Grasas y Aceites

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