Effects of frying oil type on its stability and composition of fried food. Soukup, J., Kouřimská, L., Sabolová, M., & Okrouhlá, M. Czech Journal of Food Sciences, 40(4):323–330, 2022. ![Effects of frying oil type on its stability and composition of fried food [link]](https://bibbase.org/img/filetypes/link.svg "link")
Paper doi bibtex @article{soukup_effects_2022,
title = {Effects of frying oil type on its stability and composition of fried food},
volume = {40},
url = {https://www.scopus.com/inward/record.uri?eid=2-s2.0-85138473960&doi=10.17221%2f235%2f2021-CJFS&partnerID=40&md5=0538e08c6966116f2ed41d074f191487},
doi = {10.17221/235/2021-CJFS},
number = {4},
journal = {Czech Journal of Food Sciences},
author = {Soukup, J. and Kouřimská, L. and Sabolová, M. and Okrouhlá, M.},
year = {2022},
pages = {323--330},
}
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