Formation of fatty acid geometrical isomers and of cyclic fatty acid monomers during the finish frying of frozen prefried potatoes - Concepedia

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Formation of fatty acid geometrical isomers and of cyclic fatty acid monomers during the finish frying of frozen prefried potatoes

43

Citations

26

References

1996

Year

J. L. Sébédio, M. Catté, Marie-Paule Boudier, J. Prevost, A. Grandgirard

Food Research International

Food ChemistryLipid AnalysisFinish FryingOmega-3 Fatty AcidFood ProcessingHealth Sciences

References

	Year	Citations

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