bibliographic resource 2365205 [br/2365205]
https://w3id.org/oc/corpus/br/2365205

is a

• document
• article

title

• Lipid Changes in French Fries and Heated Oils During Commercial Deep Frying and Their Nutritional and Toxicological Implications

publication date

• 1983-01-01

contributor

• https://w3id.org/oc/corpus/ar/8597583
• https://w3id.org/oc/corpus/ar/8597584
• https://w3id.org/oc/corpus/ar/8597585

format

• https://w3id.org/oc/corpus/re/1243800

identifier

• https://w3id.org/oc/corpus/id/4447115
• https://w3id.org/oc/corpus/id/4447116

part of

• https://w3id.org/oc/corpus/br/2365206