Variation in Fatty Acids Composition Including Trans Fat in Different Brands of Potato Chips by GC-MS. Pakistan Journal of Analytical & Environmental Chemistry, Pakistan, v. 11, n. 1, p. 36–41, 2010. DOI: 10.21743/. Disponível em: https://pjaec.pk/index.php/pjaec/article/view/426. Acesso em: 21 jun. 2025.