CHANGES IN THE FATTY-ACID CONTENT OF USED FRYING FAT COMPARED WITH FRESH FAT

被引：3
作者：
LETH, T
机构：
来源：
FETT WISSENSCHAFT TECHNOLOGIE-FAT SCIENCE TECHNOLOGY | 1987年 / 89卷 / 07期
关键词：
D O I：
10.1002/lipi.19870890703
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
引用
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页码：258 / 260
页数：3
相关论文
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