Effects of temperature and NaCl on the formation of 3-MCPD esters and glycidyl esters in refined, bleached and deodorized palm olein during deep-fat frying of potato chips.
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| Description | scientific article published on 21 September 2016 |
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author: Chin-Ping Tan Faridah Abas |
| Publication date | September 21, 2016 |
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