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Artigo de periodico
Frying oil and fat quality measured by chemical, physical, and test kit analyses (2004)
Sanibal, Elaine Abrão Assef; Mancini-Filho, Jorge
Fonte: Journal of the American Oil Chemists Society. Unidade: FCF
Assuntos: ANÁLISE DE ALIMENTOS, ÁCIDOS GRAXOS, BATATA, NUTRIÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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: 12 jul. 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/s11746-004-0990-8
NLM
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 jul. 12 ] Available from: https://doi.org/10.1007/s11746-004-0990-8
Vancouver
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 jul. 12 ] Available from: https://doi.org/10.1007/s11746-004-0990-8
Artigo de periodico
Effects of selected chemical treatments on quality of fats used for deep frying (1986)
Mancini-Filho, Jorge ; Smith, L M; Creveling, R K; Alshaikh, H F
Fonte: Journal of the American Oil Chemists Society. Unidade: FCF
Assuntos: GORDURAS NA DIETA (ANÁLISE QUÍMICA), NUTRIÇÃO EXPERIMENTAL
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MANCINI-FILHO, Jorge et al. Effects of selected chemical treatments on quality of fats used for deep frying. Journal of the American Oil Chemists Society, v. 63, n. 11, p. 1452-6, 1986Tradução . . Disponível em: https://doi.org/10.1007/bf02540874. Acesso em: 12 jul. 2024.
APA
Mancini-Filho, J., Smith, L. M., Creveling, R. K., & Alshaikh, H. F. (1986). Effects of selected chemical treatments on quality of fats used for deep frying. Journal of the American Oil Chemists Society, 63( 11), 1452-6. doi:10.1007/bf02540874
NLM
Mancini-Filho J, Smith LM, Creveling RK, Alshaikh HF. Effects of selected chemical treatments on quality of fats used for deep frying [Internet]. Journal of the American Oil Chemists Society. 1986 ;63( 11): 1452-6.[citado 2024 jul. 12 ] Available from: https://doi.org/10.1007/bf02540874
Vancouver
Mancini-Filho J, Smith LM, Creveling RK, Alshaikh HF. Effects of selected chemical treatments on quality of fats used for deep frying [Internet]. Journal of the American Oil Chemists Society. 1986 ;63( 11): 1452-6.[citado 2024 jul. 12 ] Available from: https://doi.org/10.1007/bf02540874
Artigo de periodico
Improving quality of used deep frying fats (1985)
Hussain, A S; Mancini-Filho, Jorge ; Smith, L
Fonte: Journal of the American Oil Chemists Society. Unidade: FCF
Assunto: CIÊNCIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
HUSSAIN, A S e MANCINI-FILHO, Jorge e SMITH, L. Improving quality of used deep frying fats. Journal of the American Oil Chemists Society, v. 62, n. 4 , p. 653, 1985Tradução . . Acesso em: 12 jul. 2024.
APA
Hussain, A. S., Mancini-Filho, J., & Smith, L. (1985). Improving quality of used deep frying fats. Journal of the American Oil Chemists Society, 62( 4 ), 653.
NLM
Hussain AS, Mancini-Filho J, Smith L. Improving quality of used deep frying fats. Journal of the American Oil Chemists Society. 1985 ;62( 4 ): 653.[citado 2024 jul. 12 ]
Vancouver
Hussain AS, Mancini-Filho J, Smith L. Improving quality of used deep frying fats. Journal of the American Oil Chemists Society. 1985 ;62( 4 ): 653.[citado 2024 jul. 12 ]

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