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The Relative Value of Various Lards and Other Fats for the Deep-Fat Frying of Potato Chips


Author:
King, Florance B., Loughlin, Rosemary, Riemenschneider, R.W., and Ellis, N.R.
Source:
USDA
Year:
1936
Format:
p. 369-381.
Language:
English
Collection:
USDA publications
Permanent URL:
http://handle.nal.usda.gov/10113/IND43968912