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
Source: Journal of the American Oil Chemists Society. Unidade: FCF
Subjects: GORDURAS NA DIETA (ANÁLISE QUÍMICA), NUTRIÇÃO EXPERIMENTAL
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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: 18 nov. 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/bf02540874NLM
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 nov. 18 ] Available from: https://doi.org/10.1007/bf02540874Vancouver
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 nov. 18 ] Available from: https://doi.org/10.1007/bf02540874
