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STABILITY OF PALM OLEIN WITH OR WITHOUT ANTIOXIDANTS DURING INDUSTRIAL CONTINUOUS DEEP-FAT FRYING OF WHEAT SNACKS

Author(s): DÍAZ-SÁNCHEZ, F*; SANTOS-LÓPEZ, E M**; SOSA-MORALES, M E‡; RAMÍREZ-CORONA, N*; PALOU, E* and LÓPEZ-MALO, A*

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