ZELEŇÁKOVÁ, L. .; PASTYRIKOVÁ, S. .; ŽIDEK, R. .; MURA, L. . COMPARISON OF THE QUALITY OF VEGETABLE OILS DESIGNED FOR THE FRYING FOOD. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 6, n. 4, p. 45–51, 2012. DOI: 10.5219/210. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/210. Acesso em: 27 jan. 2023.