Dorofeyev A.G., Chaevskij S.I. Changes in the peroxide number and thermal oxidation products in deep-frying fats in the production of snack products. Food Industry: Science and Technology. 2022;15(2):80-84. (In Russ.) https://doi.org/10.47612/2073-4794-2022-15-2(56)-80-84
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