id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-231	KOVALENKO, Olena; KOVBASA, Vladimir; RADZIEVSKA, Irina	THE USE OF STABILIZED FRYING FAT IN THE PRODUCTION OF POTATO CHIPS	2017	6	.pdf	application/pdf	3170	145	51	CHOE, E., MIN, D. B., Mechanisms and factors for edible oil oxidation, Comprehensive reviews in food science and food safety, 5.4: 169- 186, (2006) Reducing the rate of accumulation of oxidation products is possible by adding antioxidants into fat.	cache/fens-231.pdf	txt/fens-231.txt