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Doctoral thesis, 2008

Lipid and phytosterol oxidation in vegetable oils and fried potato products

Tabee, Elham


frying; heating; fatty acids; lipids; potato products; palm oils; olive oil; phytosterols; oxidation; keeping quality; tocopherols; proximate composition; analytical methods

Published in

Acta Universitatis Agriculturae Sueciae
2008, number: 2008:92
ISBN: 9789186195250
Publisher: Department of Food Science, Swedish University of Agricultural Sciences

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