ABRIANA, Andi; SUTANTO, Saiman; PERTIWI, Nurlita. Differences Phsyco-Chemical Characteristic of Repeatedly Frying Oil Used for Banana and Chicken. International Journal on Advanced Science, Engineering and Information Technology, [S. l.], v. 9, n. 4, p. 1402–1408, 2019. DOI: 10.18517/ijaseit.9.4.8701. Disponível em: https://ijaseit.insightsociety.org/index.php/ijaseit/article/view/8701. Acesso em: 22 jul. 2024.