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Volumn 49, Issue 4-5, 1998, Pages 366-369
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Influence of the frying process on the real fat intake
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Author keywords
Fat intake; Frying Olive Oil
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Indexed keywords
FATTY ACIDS;
OLIVE OIL;
SOCIETIES AND INSTITUTIONS;
TEACHING;
AVERAGE VALUES;
FRYING PROCESS;
SCIENTIFIC INFORMATION;
TOTAL LIPIDS;
FAT INTAKE;
FRYING-OLIVE OIL;
SUNFLOWER OIL;
OILS AND FATS;
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EID: 0041179529
PISSN: 00173495
EISSN: None
Source Type: Journal
DOI: 10.3989/gya.1998.v49.i3-4.741 Document Type: Article |
Times cited : (10)
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References (9)
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