Gumuskesan, A. S. and Kavas, A. (1993) “Changes in Chemical Properties of Three Types of Fats Used for Deep Fat Frying”, The Indian Journal of Nutrition and Dietetics, 30(11), pp. 305–309. Available at: https://informaticsjournals.co.in/index.php/ijnd/article/view/8086 (Accessed: 8 November 2024).