Frying oil and fat quality measured by chemical, physical, and test kit analyses (2004)
Source: Journal of the American Oil Chemists Society. Unidade: FCF
Subjects: ANÁLISE DE ALIMENTOS, ÁCIDOS GRAXOS, BATATA, NUTRIÇÃO
ABNT
SANIBAL, Elaine Abrão Assef e MANCINI-FILHO, Jorge. Frying oil and fat quality measured by chemical, physical, and test kit analyses. Journal of the American Oil Chemists Society, v. 81, n. 9, p. 847-852, 2004Tradução . . Disponível em: https://doi.org/10.1007/s11746-004-0990-8. Acesso em: 19 jun. 2024.APA
Sanibal, E. A. A., & Mancini-Filho, J. (2004). Frying oil and fat quality measured by chemical, physical, and test kit analyses. Journal of the American Oil Chemists Society, 81( 9), 847-852. doi:10.1007/s11746-004-0990-8NLM
Sanibal EAA, Mancini-Filho J. Frying oil and fat quality measured by chemical, physical, and test kit analyses [Internet]. Journal of the American Oil Chemists Society. 2004 ; 81( 9): 847-852.[citado 2024 jun. 19 ] Available from: https://doi.org/10.1007/s11746-004-0990-8Vancouver
Sanibal EAA, Mancini-Filho J. Frying oil and fat quality measured by chemical, physical, and test kit analyses [Internet]. Journal of the American Oil Chemists Society. 2004 ; 81( 9): 847-852.[citado 2024 jun. 19 ] Available from: https://doi.org/10.1007/s11746-004-0990-8