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Taylor and Francis Group, International Journal of Food Sciences and Nutrition, 6(63), p. 713-717

DOI: 10.3109/09637486.2011.644768

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An update on potato crisps contents of moisture, fat, salt and fatty acids (includingtrans-fatty acids) with special emphasis on new oils/fats used for frying

Journal article published in 2011 by Tânia Gonçalves Albuquerque, Ana Sanches-Silva ORCID, Lèlita Santos, Helena S. Costa
Distributing this paper is prohibited by the publisher
Distributing this paper is prohibited by the publisher

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