Open AccessThe dynamics of oxidative changes in selected fats during the frying of French fries [pdf]
Author(s) -
Elżbieta Kondratowicz-Pietruszka,
Lidia Ostasz,
Kinga Tataruch
Publication year - 2019
Publication title -
acta scientiarum polonorum. technologia alimentaria
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.366
H-Index - 25
eISSN - 1898-9594
pISSN - 1644-0730
DOI - 10.17306/j.afs.2019.0675
Subject(s) - french fries , oxidative phosphorylation , food science , chemistry , biochemistry