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Information Journal Paper

Title

MECHANISM AND REDUCTION OF FAT UPTAKE IN DEEP-FAT FRIED FOODS

Author(s)

 MELLEMA M.

Pages

  364-373

Keywords

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Abstract

 

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    APA: Copy

    MELLEMA, M.. (2003). MECHANISM AND REDUCTION OF FAT UPTAKE IN DEEP-FAT FRIED FOODS. TRENDS IN FOOD SCIENCE AND TECHNOLOGY, 14(9), 364-373. SID. https://sid.ir/paper/638159/en

    Vancouver: Copy

    MELLEMA M.. MECHANISM AND REDUCTION OF FAT UPTAKE IN DEEP-FAT FRIED FOODS. TRENDS IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2003;14(9):364-373. Available from: https://sid.ir/paper/638159/en

    IEEE: Copy

    M. MELLEMA, “MECHANISM AND REDUCTION OF FAT UPTAKE IN DEEP-FAT FRIED FOODS,” TRENDS IN FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 9, pp. 364–373, 2003, [Online]. Available: https://sid.ir/paper/638159/en

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