تعیین و پیش بینی نقطه دورریز روغن سرخ کردنی صنف و صنعت طی سرخ کردن عمیق

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Jiang H, Chen W, Jia Z and Tao F, 2020. Physiochemical properties of short‐term frying oil for chicken wing and its oxidative stability in an oil‐in‐water emulsion. Food Science and Nutrition 8(1): 668-674.

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