Cooking Oil Absorption by Foods During Chinese Stir-Frying:Implications for Estimating Dietary Fat Intake

潘文涵Wang, H. L.H. L.WangChang, S. C.S. C.ChangChen, M. L.M. L.ChenPan, Wen-HanWen-HanPan2009-03-172018-06-292009-03-172018-06-291993http://ntur.lib.ntu.edu.tw//handle/246246/145496en-USCooking Oil Absorption by Foods During Chinese Stir-Frying:Implications for Estimating Dietary Fat Intakejournal article