An Update on Potato Crisps Contents of Moisture, Fat, Salt and Fatty Acids (Including Trans-Fatty Acids) with Special Emphasis on New Oils/Fats Used for Frying

AuthID
 P-002-6FZ
4
Author(s)
Albuquerque, TG
·
Santos, L
·
Document Type
Article
Year published
2012
Published
in INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, ISSN: 0963-7486
Volume: 63, Issue: 6, Pages: 713-717 (5)
Indexing
Wos®
Scopus®
Crossref®
Pubmed®
Handle®
Google Scholar®
Publication Identifiers
Pubmed: 22171702
Scopus: 2-s2.0-84865318912
Wos: WOS:000307847400012
Source Identifiers
ISSN: 0963-7486
Export Publication Metadata
Marked List
 Add to Marked List
Info
At this moment we don't have any links to full text documens.

footer slogan

Useful Links

Get Help

© 2024 CRACS & Inesc TEC - All Rights Reserved Privacy Policy | Terms of Service