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About this Chemistry article
Polar content vs. TAG oligomer content in the frying‐life assessment of monounsaturated and polyunsaturated oils used in deep‐frying by S. Bastida; F. J. Sánchez-Muniz is a Chemistry article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Chemistry.
- Author
- S. Bastida; F. J. Sánchez-Muniz
- Publisher
- Springer-Verlag; Wiley (John Wiley & Sons); John Wiley and Sons Inc.; Russell Palmer; American Oil Chemists' Society Press; Wiley; Springer Science and Business Media LLC; FASEB (ISSN 0003-021X)
- Published
- 2002
- Field
- Chemistry (Physical Sciences)