Improving quality of used deep frying fats (1985)
Hussain, A S; Mancini-Filho, Jorge 
; Smith, L
Source: Journal of the American Oil Chemists Society. Unidade: FCF
Assunto: CIÊNCIA DE ALIMENTOS
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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: 16 out. 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 out. 16 ]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 out. 16 ]
