bibliographic entry 2018021 [be/2018021]
https://w3id.org/oc/corpus/be/2018021

is a

• bibliographic reference

content

• Thompson LU, Aust R. Lipid Changes in French Fries and Heated Oils During Commercial Deep Frying and Their Nutritional and Toxicological Implications. Can Inst Food Sci Technol 1983; 16: 246-53 doi:10.1016/S0315-5463(83)72257-1.

references

• https://w3id.org/oc/corpus/br/2365205