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Estabilidade oxidativa de óleos vegetais utilizados em frit..:
Mara da Silva Corsini
;
Neuza Jorge
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612006000100005. , 2006
Link:
https://doi.org/10.1590/S0101-20612006000100005
RT Journal T1 <Title>Estabilidade oxidativa de óleos vegetais utilizados em frituras de mandioca palito congelada Oxidative stability of vegetable oils used in frozen cassava chips frying</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:cabd83f4776b4236b4a19813cad576f9&Exemplar=1&LAN=DE A1 Mara da Silva Corsini A1 Neuza Jorge PB Sociedade Brasileira de Ciência e Tecnologia de Alimentos YR 2006 K1 lipídios K1 fritura K1 mandioca palito congelada K1 estabilidade oxidativa K1 lipids K1 deep fat frying K1 frozen cassava chips K1 oxidative stability K1 Nutrition. Foods and food supply K1 TX341-641 K1 Technology (General) K1 T1-995 JF http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612006000100005 LK http://dx.doi.org/https://doi.org/10.1590/S0101-20612006000100005 DO https://doi.org/10.1590/S0101-20612006000100005 SF ELIB - SuUB Bremen
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