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Citation: M. Echarte et al., Fatty acid modifications and cholesterol oxidation in pork loin during frying at different temperatures, J FOOD PROT, 64(7), 2001, pp. 1062-1066

Authors: Echarte, M Zulet, MA Astiasaran, I

Citation: M. Echarte et al., Oxidation process affecting fatty acids and cholesterol in fried and roasted salmon, J AGR FOOD, 49(11), 2001, pp. 5662-5667