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Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep-fat frying process
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Ziaiifar A.M., Achir N., Courtois F., Trezzani I., Trystram G. Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep-fat frying process. Int. J. Food Sci. Technol. 2008, 43(8):1410-1423.
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(2008)
Int. J. Food Sci. Technol.
, vol.43
, Issue.8
, pp. 1410-1423
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Ziaiifar, A.M.1
Achir, N.2
Courtois, F.3
Trezzani, I.4
Trystram, G.5
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