@phdthesis{6fb296dc74304dbab25b1e13ee733fd5,
title = "Lipid and phytosterol oxidation in vegetable oils and fried potato products",
keywords = "analytical methods, fatty acids, frying, heating, keeping quality, lipids, olive oil, oxidation, palm oils, phytosterols, potato products, proximate composition, tocopherols, analytical methods, fatty acids, frying, heating, keeping quality, lipids, olive oil, oxidation, palm oils, phytosterols, potato products, proximate composition, tocopherols",
author = "Elham Tabee",
year = "2008",
language = "English",
isbn = "9789186195250",
series = "Acta Universitatis Agriculturae Sueciae",
publisher = "Swedish University of Agricultural Sciences",
number = "2008:92",
address = "Sweden",
}