Literature DB >> 5467003

Degradation of linoleic acid during potato frying.

L Kilgore, M Bailey.   

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Year:  1970        PMID： 5467003

Source DB:  PubMed          Journal:  J Am Diet Assoc        ISSN： 0002-8223


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  1 in total

1.  Decrease in essential fatty acid content of edible fats during the frying process.

Authors:  A Gere
Journal:  Z Ernahrungswiss       Date:  1982-09
  1 in total

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