Structure Oil-Absorption Relationships During Deep-Fat Frying

dc.creatorAguilera, José Miguel
dc.creatorBouchon Aguirre, Pedro Alejandro
dc.date.accessioned2020-11-16T18:51:16Z
dc.date.available2020-11-16T18:51:16Z
dc.date.created2020-11-16T18:51:16Z
dc.date.issued2003
dc.identifier10.1111/j.1365-2621.2003.tb05793.x
dc.identifier0022-1147
dc.identifierhttps://doi.org/10.1111/j.1365-2621.2003.tb05793.x
dc.identifierhttps://repositorio.uc.cl/handle/11534/48250
dc.languageen
dc.subjectFrying
dc.subjectOil uptake
dc.subjectChip
dc.subjectMicrostructure
dc.subjectPotato
dc.titleStructure Oil-Absorption Relationships During Deep-Fat Frying
dc.typeartículo


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