Uncontrolled variables in frying studies: differences in repeatability between thermoxidation and frying experiments

by Eliana Rodrigues Machado, Susana Marmesat, Shirley Abrantes, Carmen Dobarganes
Published 2007-09-01

Avaliação quantitativa de monoepoxiácidos, monocetoácidos e monohidroxiácidos em óleos e gorduras provenientes de fritura descontínua de batatas Quantitative evaluation of monoepox...

by Eliana Rodrigues Machado, Susana Marmesat, María del Carmen Dobarganes, Shirley Abrantes
Published 2008-09-01

Alterações dos óleos de palma e de soja em fritura descontínua de batatas Palm and soybean oils alterations in the discontinued frying of potatoes

by Eliana Rodrigues Machado, María del Carmen Dobarganes García, Shirley de Mello Pereira Abrantes
Published 2008-12-01