Browsing by Author "Masson,"
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Fat deterioration in deep fat frying of «french fries» potatoes at restaurant and food shop sector Masson,; Robert,; Izaurieta,; Romero,; Ortiz, (Instituto de la Grasa, 1999)The objective of this work was to know the deterioration of fats employed in deep frying of «french fries» potatoes at restaurant and food shop sector in Santiago (Chile), before the recent Chilean legislation became ...
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Masson,; Chamorro,; Generini,; Donoso,; Perez-Olea,; Hurtado,; Mella, (1990)