Deterioration of partially hydrogenated soybean oil used in deep fat frying of a meat food by María Daniela Juárez, Lilia Masson, Norma Sammán

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Characterization of the seed oil from chilean palm (Jubaea chilensis) by Lilia Masson, Conrado Camilo, M. Esperanza Torija

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Composición en ácidos grasos y proximal de siete especies de pescado de Isla de Pascua by Nalda Romero P., Paz Robert C., Lilia Masson S., Rafael Pineda L.

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Composición en ácidos grasos y proximal de siete especies de pescado de Isla de Pascua by Nalda Romero P., Paz Robert C., Lilia Masson S., Rafael Pineda L.

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Stability of potato crisps subjected to several conditions of storage by Lilia Masson, Carlos Urra, Macarena Izaurieta, Jaime Ortiz, Paz Robert, Nalda Romero, Emma Wittig

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Industrial frying of crisps. Influence of the unsaturation degree of frying fat on the oxidative stability during storage by Paz Robert, Lilia Masson, Nalda Romero, M C Dobarganes, Macarena Izaurieta, Jaime Ortíz, Emma Wittig

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Acrylamide in fried potatoes: An updated review by Lilia Masson, José Reinaldo Muñoz, Nalda Romero, Conrado Camilo, Cristián Encina, Luis Hernández, Julia Castro, Paz Robert

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Latin foo ds activities and challenges during the period of 2009-2012 by Adriana Blanco-Metzler, Saturnino de Pablo, Norma Samman, Julieta Salazar de Ariza, Lilia Masson, Leticia G de Núñez, Elizabete Wenzel de Menezes

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