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About this Agricultural and Biological Sciences article
Quality Parameters of Different Oils and Fried Foods After Repeated Deep-fat Frying by DemÅ¡ar, Lea; Lazar, NeÅ3⁄4ka; Zahija, Iva; LuÅ¡nic Polak, Mateja; Polak, TomaÅ3⁄4 is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- DemÅ¡ar, Lea; Lazar, NeÅ3⁄4ka; Zahija, Iva; LuÅ¡nic Polak, Mateja; Polak, TomaÅ3⁄4
- Publisher
- Zadruzna Stampa D.D. (ISSN 1332-0025)
- Published
- 2020
- Field
- Agricultural and Biological Sciences (Life Sciences)