HAL Id: hal-02742266
https://hal.inrae.fr/hal-02742266
Submitted on 3 Jun 2020
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Influence of type of product to be fried on Vitamine E and oxidative degradation of the oil during intermittent
frying
D. Nanda, G. Kansci, A. Tchana, Brice Ulrich Saha Foudjo, Lucie Ribourg, E.
Fokou, Claude Genot
To cite this version:
D. Nanda, G. Kansci, A. Tchana, Brice Ulrich Saha Foudjo, Lucie Ribourg, et al.. Influence of type of product to be fried on Vitamine E and oxidative degradation of the oil during intermittent frying. 21.
Annual conference of the Cameroon bioscience Society - Bioscience, GMO & Bio-révolution, Université de Yaoundé. Yaoundé, CMR., Dec 2014, Yaoundé, Cameroon. �hal-02742266�