Open AccessReducing the fat content in fried products
Author(s) -
Olivier Vitrac,
Maxime Touffet
Publication year - 2019
Publication title -
hal (le centre pour la communication scientifique directe)
Language(s) - English
DOI - 10.15454/pyr2-tb73
Subject(s) - food science , content (measure theory) , psychology , business , chemistry , mathematics , mathematical analysis
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