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Volumn 49, Issue 4-5, 1998, Pages 366-369

Influence of the frying process on the real fat intake

Author keywords

Fat intake; Frying Olive Oil

Indexed keywords

FATTY ACIDS; OLIVE OIL; SOCIETIES AND INSTITUTIONS; TEACHING;

EID: 0041179529     PISSN: 00173495     EISSN: None     Source Type: Journal    
DOI: 10.3989/gya.1998.v49.i3-4.741     Document Type: Article
Times cited : (10)

References (9)
  • 2
    • 0022309639 scopus 로고
    • Urbanization, nutritive status and food habits in the Spanish population
    • Varela, G., Moreiras, O., Blázquez, M.J. (1985). - «Urbanization, nutritive status and food habits in the Spanish population». - Bibl. Nutr. Diet, 36: 55-71.
    • (1985) Bibl. Nutr. Diet , vol.36 , pp. 55-71
    • Varela, G.1    Moreiras, O.2    Blázquez, M.J.3
  • 7
    • 0026474452 scopus 로고
    • Some effects of deep frying on dietary fat intake
    • Varela, G., Ruiz-Roso, B. (1992). - «Some effects of deep frying on dietary fat intake». - Nutr Rev 50: 256-262.
    • (1992) Nutr Rev , vol.50 , pp. 256-262
    • Varela, G.1    Ruiz-Roso, B.2
  • 9
    • 0001601812 scopus 로고
    • Calidad de las grasas de fritura en el sector de restauración en andalucía
    • Dobarganes, M.C., Márquez-Ruiz, G. (1995). - «Calidad de las grasas de fritura en el sector de restauración en Andalucía». - Grasas y Aceites. 46: 115-120.
    • (1995) Grasas y Aceites , vol.46 , pp. 115-120
    • Dobarganes, M.C.1    Márquez-Ruiz, G.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.