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Effect of frying time on acrylamide content and quality aspects of French fries.
- Published in:
- European Food Research & Technology, 2008, v. 226, n. 3, p. 555, doi. 10.1007/s00217-007-0570-7
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- Publication type:
- Article
A 3-year Study on Quality, Nutritional and Organoleptic Evaluation of Organic and Conventional Extra-Virgin Olive Oils.
- Published in:
- Journal of the American Oil Chemists' Society (JAOCS), 2008, v. 85, n. 2, p. 151, doi. 10.1007/s11746-007-1171-0
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- Publication type:
- Article