An Update on Potato Crisps Contents of Moisture, Fat, Salt and Fatty Acids (Including Trans-Fatty Acids) with Special Emphasis on New Oils/Fats Used for Frying

AuthID
 P-002-6FZ
4
Author(s)
Albuquerque, TG
·
Document Type
Article
Year published
2012
Published
in INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, ISSN: 0963-7486
Volume: 63, Issue: 6, Pages: 713-717 (5)
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Scopus®
Crossref®6
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Publication Identifiers
Pubmed: 22171702
Scopus: 2-s2.0-84865318912
Wos: WOS:000307847400012
Source Identifiers
ISSN: 0963-7486
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