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dc.contributor | Universitat de Barcelona |
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dc.contributor.author | Navas Sánchez, José Antonio |
dc.contributor.author | Tres Oliver, Alba |
dc.contributor.author | Bou Novensà, Ricard |
dc.contributor.author | Codony Salcedo, Rafael |
dc.contributor.author | Guardiola Ibarz, Francesc |
dc.date | 2012-10-10T09:01:35Z |
dc.date | 2012-10-10T09:01:35Z |
dc.date | 2007 |
dc.date | 2012-10-10T09:01:35Z |
dc.identifier.citation | 0017-3495 |
dc.identifier.citation | 552373 |
dc.identifier.uri | http://hdl.handle.net/2445/32267 |
dc.format | 6 p. |
dc.format | application/pdf |
dc.language.iso | eng |
dc.publisher | Consejo Superior de Investigaciones Científicas (CSIC) |
dc.relation | Reproducció del document publicat a: http://dx.doi.org/10.3989/gya.2007.v58.i2.80 |
dc.relation | Grasas y Aceites, 2007, vol. 48, num. 2, p. 148-153 |
dc.relation | http://dx.doi.org/10.3989/gya.2007.v58.i2.80 |
dc.rights | cc-by-nc (c) Consejo Superior de Investigaciones Científicas (CSIC), 2007 |
dc.rights | info:eu-repo/semantics/openAccess |
dc.rights | http://creativecommons.org/licenses/by-nc/3.0/es |
dc.subject | Olis i greixos comestibles |
dc.subject | Control de qualitat |
dc.subject | Qualitat dels aliments |
dc.subject | Manipulació dels aliments |
dc.subject | Edible oils and fats |
dc.subject | Quality control |
dc.subject | Food quality |
dc.subject | Food handling |
dc.title | Optimization of analytical methods for the assessment of the quality of fats and oils used in continuous deep fat frying |
dc.type | info:eu-repo/semantics/article |
dc.type | info:eu-repo/semantics/publishedVersion |
dc.description.abstract |