Einfluss einiger Antioxidantien auf die Fettstabilisierung waehrend des Fritierens und der Lagerung fritierter Kartoffelprodukte. 2.Teil Pommes frites.
1987
Pazola Z. | Buchowski M. | Korszak J. | Grzeskowiak B.
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Bibliographic information
Pagination
v.546-550(8)
Other Subjects
Produit a base de pomme de terre
Language
German
Note
Summaries (De, En); 3 tab.; 3 graph; 13 ref.
Translated Title
English.
Effect of some antioxidants on fat stability during deep frying. pt.2 French fries.
Type
Journal Article; Journal Part; Summary
Source
Ernaehrung (Austria). Nutrition. (Aug 1987). v. 11(8) p. 546-550.
Corporate Author
Landwirtschafliche Univ. Posen (Poland). Inst. fuer Humanernaehrung
Institut Agronomique et Veterinaire Hassan 2, Rabat (Morocco).
2012-11-15
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