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Comparative Assessment of Quality Deterioration in Various Vegetable Oils During Deep-Fat Frying of Crispy Meat — Europe PMC PMID:41750963

Source: Europe PMC (en)
Original: https://europepmc.org/article/MED/41750963
DOI: 10.3390/foods15040771
License (as archived): solo-consultazione
Archived: 2026-11-05T14:44:49.188Z
SHA-256 of the archived text: 7f1a36fc9303d6e2b4f0023d38373f146d4ee933c442081a4e9c2df370f7855b
Stable URL of this page: https://metraipolis.com/documento/dc_905968bee0e4

How to cite

Comparative Assessment of Quality Deterioration in Various Vegetable Oils During Deep-Fat Frying of Crispy Meat — Europe PMC PMID:41750963 — Europe PMC (en), https://europepmc.org/article/MED/41750963 (solo-consultazione); archived copy: https://metraipolis.com/documento/dc_905968bee0e4 (Metraipolis archive dc_905968bee0e4, sha256 7f1a36fc9303d6e2b4f0023d38373f146d4ee933c442081a4e9c2df370f7855b)

BibTeX

@misc{dc905968bee0e4,
  title = {Comparative Assessment of Quality Deterioration in Various Vegetable Oils During Deep-Fat Frying of Crispy Meat — Europe PMC PMID:41750963},
  howpublished = {Europe PMC (en)},
  url = {https://europepmc.org/article/MED/41750963},
  note = {License solo-consultazione; archived copy https://metraipolis.com/documento/dc_905968bee0e4; sha256 7f1a36fc9303d6e2b4f0023d38373f146d4ee933c442081a4e9c2df370f7855b},
  year = {2026}
}

Archived text

The text is not reproduced here: the archive holds it as solo-consultazione (consultation only, no republication). Read it at the original source: https://europepmc.org/article/MED/41750963. Agents can read the archived copy with the MCP tool read_document.