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24. An update on potato crisps contents of moisture, fat, salt and fatty acids (including trans-fatty acids) with special emphasis on new oils/fats used for frying. Gonçalves Albuquerque T; Sanches-Silva A; Santos L; Costa HS Int J Food Sci Nutr; 2012 Sep; 63(6):713-7. PubMed ID: 22171702 [TBL] [Abstract][Full Text] [Related]
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