TY  - BOOK
AU  - VANDANA
TI  - Biochemical aspects of fried vegetable oils
U1  - T 574.192.93 V19B 
PY  - 1988///
CY  - Ludhiana
PB  - PAU
KW  - LIPIDS
KW  - BIOCHEMICAL ASPEXT
KW  - BIOLOGICAL CHEMISTRY
KW  - FRIED VEG OIL
KW  - FRYING
KW  - OILS AND FATS, EDIBLE
KW  - OXIDATION
N2  - Sarson and ground nut oils were heated at 200
ER  -