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Fritura industrial de patatas crisps. Influencia del grado de insaturación de la grasa de fritura sobre la estabilidad oxidativa durante el almacenamiento

Author(s): Robert, Paz | Masson, Lilia | Romero, Nalda | Dobarganes, M C | Izaurieta, Macarena | Ortíz, Jaime | Wittig, Emma
Stability of potato chip fried in vegetable oils with different degree of unsaturation. Effect of ascorbyl palmitate during storage

Author(s): Masson, L. | Robert, P. | Dobarganes, M. C. | Urra, C. | Romero, N. | Ortiz, J. | Goicoechea, E. | Pérez, P. | Salamé, M. | Torres, R.
Acrilamida en patatas fritas: Revisión actualizada

Author(s): Masson, Lilia | Muñoz, José Reinaldo | Romero, Nalda | Camilo, Conrado | Encina, Cristián | Hernández, Luis | Castro, Julia | Robert, Paz

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