Konu "Unsaturated fatty acid" için Meslek Yüksekokulları listeleme
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The influence of consecutive use of different oil types and frying oil in French fries on the acrylamide level
(Elsevier, 2021)In the literature, the effects of different frying oil types and consecutive frying sessions on acrylamide formation are still controversial. In this study, 8 consecutive frying sessions were applied with 4 different ...