reference/20809682

http://rdf.ncbi.nlm.nih.gov/pubchem/reference/20809682

Outgoing Links

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endingPage	717
issn	0963-7486 1465-3478
issueIdentifier	6
pageRange	713-717
publicationName	International Journal of Food Sciences and Nutrition
startingPage	713
bibliographicCitation	Albuquerque TG, Sanches-Silva A, Santos L, Costa HS. An update on potato crisps contents of moisture, fat, salt and fatty acids (includingtrans-fatty acids) with special emphasis on new oils/fats used for frying. International Journal of Food Sciences and Nutrition. 2011 Dec 16;63(6):713–7. doi: 10.3109/09637486.2011.644768.
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date	2011-12-16-04:00^^<http://www.w3.org/2001/XMLSchema#date>
identifier	https://pubmed.ncbi.nlm.nih.gov/22171702 https://doi.org/10.3109/09637486.2011.644768
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language	English
source	https://pubmed.ncbi.nlm.nih.gov/ https://www.crossref.org/
title	An update on potato crisps contents of moisture, fat, salt and fatty acids (includingtrans-fatty acids) with special emphasis on new oils/fats used for frying
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Total number of triples: 43.