ShareLipid composition of some commercial frozen prefried French fries.
Author(s) : SEBEDIO J. L., BONPUNT A., PREVOST J., GRANDGIRARD A.
Type of article: Article
Details
- Original title: Lipid composition of some commercial frozen prefried French fries.
- Record ID : 1995-1659
- Languages: English
- Source: Fett Wiss. Technol. - vol. 96 - n. 6
- Publication date: 1994
Links
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Indexing
- Themes: Vegetables
- Keywords: Potato; Lipid; Fried potato; Vegetable; Cooking; Freezing; Fatty acid
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SUITABILITY OF HYDROGENATED SOYBEAN OILS FOR PR...
- Author(s) : KEIJBETS M. J. H., EBBENHORST-SELLER G., RUISCH J.
- Date : 1985
- Languages : English
- Source: J. am. Oil Chem. Soc. - vol. 62 - n. 4
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EFFECTS OF COOKING, FREEZING, AND FROZEN STORAG...
- Author(s) : RAMAMURTI K.
- Date : 1986
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 19 - n. 6
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CHANGES IN FLESH LIPIDS OF SEER FISH DURING FRO...
- Author(s) : FAZAL A. A., SRIKAR L.N.
- Date : 1987
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 24 - n. 6
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VARIATION IN N-3 FATTY ACID CONTENT OF FRESH AN...
- Author(s) : HARDY R. W., KING I. B.
- Date : 1989
- Languages : English
- Source: Omega 3 News - vol. 4 - n. 4
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EFFECT OF THE MECHANICAL SEPARATION OF MEAT ON ...
- Author(s) : GIL M.
- Date : 1985
- Languages : Spanish
- Source: Arch. latinoam. Nutr. - vol. 35 - n. 2
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