Authors: MASSON L ROBERT P ROMERO N IZAURIETA M VALENZUELA S ORTIZ J DOBARGANES MC

Citation: L. Masson et al., PERFORMANCE OF POLYUNSATURATED OILS DURIN G FRYING OF POTATOES IN FAST-FOOD SHOPS - FORMATION OF NEW COMPOUNDS AND CORRELATIONS BETWEEN ANALYTICAL METHODS, Grasas y aceites, 48(5), 1997, pp. 273-281