Wong, Y. H. (2016). Formation, mitigation and analysis of 3-MCPD and glycidyl esters during deep-fat frying of potato chips and chicken breast meat using RBD palm olein.
シカゴスタイル引用形Wong, Yu Hua. Formation, Mitigation and Analysis of 3-MCPD and Glycidyl Esters During Deep-fat Frying of Potato Chips and Chicken Breast Meat Using RBD Palm Olein. 2016.
MLA引用形式Wong, Yu Hua. Formation, Mitigation and Analysis of 3-MCPD and Glycidyl Esters During Deep-fat Frying of Potato Chips and Chicken Breast Meat Using RBD Palm Olein. 2016.
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