This shareable PDF can be hosted on any platform or network and is fully compliant with publisher copyright.
This publication has not yet been explained in plain language by the author(s). However, you can still read the publication.
If you are one of the authors, claim this publication so you can create a plain language summary to help more people find, understand and use it.
This page is a summary of: Effects of Continuous Deep-fat Frying on the Physicochemical Properties of Assorted Brands of Edible Cooking Oils Sold in Greater Metropolitan Kampala, Asian Journal of Applied Chemistry Research, May 2019, Sciencedomain International,
DOI: 10.9734/ajacr/2019/v3i230086.
You can read the full text:
The following have contributed to this page
