Determination of Deep Frying Soybean Oil Disposal Point by a Sensory Method (2010)
Ravelli, Débora; Matsuoka, Carla Romero; Della Modesta, Regina Célia; Vieira, Thais Maria Ferreira de Souza 
; Regitano-d’Arce, Marisa Aparecida Bismara
Source: Journal of the American Oil Chemists' Society. Unidade: ESALQ
Subjects: ÁCIDOS GRAXOS, ANÁLISE SENSORIAL DE ALIMENTOS, BATATA, COZIMENTO, ÓLEO DE SOJA, OXIDAÇÃO
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RAVELLI, Débora et al. Determination of Deep Frying Soybean Oil Disposal Point by a Sensory Method. Journal of the American Oil Chemists' Society, v. 87, p. 515-520, 2010Tradução . . Disponível em: https://doi.org/10.1007/s11746-009-1524-y. Acesso em: 05 jan. 2026.APA
Ravelli, D., Matsuoka, C. R., Della Modesta, R. C., Vieira, T. M. F. de S., & Regitano-d’Arce, M. A. B. (2010). Determination of Deep Frying Soybean Oil Disposal Point by a Sensory Method. Journal of the American Oil Chemists' Society, 87, 515-520. doi:10.1007/s11746-009-1524-yNLM
Ravelli D, Matsuoka CR, Della Modesta RC, Vieira TMF de S, Regitano-d’Arce MAB. Determination of Deep Frying Soybean Oil Disposal Point by a Sensory Method [Internet]. Journal of the American Oil Chemists' Society. 2010 ; 87 515-520.[citado 2026 jan. 05 ] Available from: https://doi.org/10.1007/s11746-009-1524-yVancouver
Ravelli D, Matsuoka CR, Della Modesta RC, Vieira TMF de S, Regitano-d’Arce MAB. Determination of Deep Frying Soybean Oil Disposal Point by a Sensory Method [Internet]. Journal of the American Oil Chemists' Society. 2010 ; 87 515-520.[citado 2026 jan. 05 ] Available from: https://doi.org/10.1007/s11746-009-1524-y
