Ahmad Khan, N. .; Alam, S.; Suleman, M.; Khan, A.; Ahmad, M. N.; Zia, A.; Khan, A. A.; ul Haq, T.; Aziz, T.; Al-Hoshani, N.; Al-Asmari, F.; Al-Joufi, F. A. Evaluating Composition of Fatty Acids in Commonly Used Edible Oils and Fats on Repeated Frying for Its Nutritional Quality Implications. Ital. J. Food Sci. 2025, 37 (4), 233-243. https://doi.org/15586/ijfs.v37i4.3189.