Effects of frying methods and types of cooking oil on total fat, cholesterol content and fatty acid pattern of five species of commonly consumed marine fish
Thesis (M.Sc. (Food and Nutrition For Development))--Mahidol University, 2002
Suggested Citation
Chawhiwan Kaviruch Effects of frying methods and types of cooking oil on total fat, cholesterol content and fatty acid pattern of five species of commonly consumed marine fish. Thesis (M.Sc. (Food and Nutrition For Development))--Mahidol University, 2002. Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/104077
Title
Effects of frying methods and types of cooking oil on total fat, cholesterol content and fatty acid pattern of five species of commonly consumed marine fish
