A very simple, fast and non-destructive approach to predict the time at which edible oils submitted to high temperature reach the established limits of safety
- Egileak:
- M.D. Guillén, P.S. Uriarte
- Urtea:
- 2011
- Aldizkaria:
- Food Chemistry
- Liburukia:
- 127
- Hasierako orria - Amaierako orria:
- 802 - 806