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Olive oil stability under deep-frying conditions | ResearchHub
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Olive oil stability under deep-frying conditions
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Authors
Susana Casal
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Susana Casal
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Ricardo Malheiro
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•
José Pereira
Published
August 4, 2010
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Journal
Food and Chemical Toxicology
Topics
Chemistry
Organic Chemistry
Food Science
Nutrition And Dietetics
Vegetable Oil
Show all topics
DOI
10.1016/j.fct.2010.07.036
