GUMUSKESAN, A. S.; KAVAS, A. Changes in Chemical Properties of Three Types of Fats Used for Deep Fat Frying. The Indian Journal of Nutrition and Dietetics, [S. l.], v. 30, n. 11, p. 305–309, 1993. Disponível em: http://www.informaticsjournals.com/index.php/ijnd/article/view/8086. Acesso em: 29 apr. 2024.