| Predicate |
Object |
| contentType |
Journal Article |
| endingPage |
882 |
| issn |
1558-9331
0003-021X |
| issueIdentifier |
10 |
| pageRange |
878-882 |
| publicationName |
Journal of the American Oil Chemists’ Society |
| startingPage |
878 |
| bibliographicCitation |
Krishnamurthy RG, Kawada T, Chang SS. Chemical reactions involved in the deep fat frying of foods. I. A laboratory apparatus for frying under simulated restaurant conditions. J Am Oil Chem Soc. 1965 Oct;42(10):878–82. doi: 10.1007/bf02541183. PMID: 5828234. |
| creator |
http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_b833dc778b0518f041f2e5fa505c1c75
http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_ede0a47ed4cdf647875a7d3a6389d5fa
http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_e146de86dc5dede084167e2cd0c7764c |
| date |
196510 |
| identifier |
https://pubmed.ncbi.nlm.nih.gov/5828234
https://doi.org/10.1007/bf02541183 |
| isPartOf |
https://portal.issn.org/resource/ISSN/1558-9331
https://portal.issn.org/resource/ISSN/0003-021X
http://rdf.ncbi.nlm.nih.gov/pubchem/journal/4448 |
| language |
English |
| source |
https://pubmed.ncbi.nlm.nih.gov/
https://www.crossref.org/ |
| title |
Chemical reactions involved in the deep fat frying of foods. I. A laboratory apparatus for frying under simulated restaurant conditions |
| discusses |
http://id.nlm.nih.gov/mesh/M0015239 |
| hasPrimarySubjectTerm |
http://id.nlm.nih.gov/mesh/D003296
http://id.nlm.nih.gov/mesh/D009821 |
| hasSubjectTerm |
http://id.nlm.nih.gov/mesh/D002621
http://id.nlm.nih.gov/mesh/D006358
http://id.nlm.nih.gov/mesh/D002849
http://id.nlm.nih.gov/mesh/D055598 |