Quality of used frying fats and oils: comparison of rapid tests based on chemical and physical oil properties
Article first published online: 16 MAR 2007
International Journal of Food Science & Technology
Volume 42, Issue 5, pages 601–608, May 2007
How to Cite
Marmesat, S., Rodrigues, E., Velasco, J. and Dobarganes, C. (2007), Quality of used frying fats and oils: comparison of rapid tests based on chemical and physical oil properties. International Journal of Food Science & Technology, 42: 601–608. doi: 10.1111/j.1365-2621.2006.01284.x
- Issue published online: 16 MAR 2007
- Article first published online: 16 MAR 2007
- (Received 30 May 2005; Accepted in revised form 20 April 2006)
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