Improved frying stability of canola oil blended with palm olein and virgin olive oils as affected by bene kernel oil and its unsaponifiable matter
about
Improved frying stability of canola oil blended with palm olein and virgin olive oils as affected by bene kernel oil and its unsaponifiable matter
description
im Januar 2016 veröffentlichter wissenschaftlicher Artikel
@de
wetenschappelijk artikel
@nl
наукова стаття, опублікована в січні 2016
@uk
name
Improved frying stability of c ...... and its unsaponifiable matter
@en
Improved frying stability of c ...... and its unsaponifiable matter
@nl
type
label
Improved frying stability of c ...... and its unsaponifiable matter
@en
Improved frying stability of c ...... and its unsaponifiable matter
@nl
prefLabel
Improved frying stability of c ...... and its unsaponifiable matter
@en
Improved frying stability of c ...... and its unsaponifiable matter
@nl
P2860
P356
P1476
Improved frying stability of c ...... and its unsaponifiable matter
@en
P2093
Parvin Sharayei
P2860
P304
P356
10.1002/EJLT.201400344
P577
2016-01-21T00:00:00Z