Oxidative stability and shelf-life evaluation of selected culinary oils von Kochhar, S. Parkash, Henry, C. Jeya K.

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New theoretical and practical aspects of the frying process von Parkash Kochhar, S., Gertz, Christian

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Deep frying: the role of water from food being fried and acrylamide formation von Gertz, C. ((Chemisches Untersuchungsamt, Hagen (Allemagne))), Klostermann, S, Kochhar, S.P

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Testing and comparing oxidative stability of vegetable oils and fats at frying temperature von Gertz, Christian, Klostermann, Sabine, Kochhar, S. Parkash

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Stabilisation of frying oils with natural antioxidative components von Kochhar, S. Parkash

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Effect of dewaxing pretreatment on composition and stability of rice bran oil: Potential antioxidant activity of wax fraction von Mezouari, Samia, Kochhar, S. Parkash, Schwarz, Karin, Eichner, Karl

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A new method to determine oxidative stability of vegetable fats and oils at simulated frying temperature von Gertz, C. ((Chemisches Untersuchungsamt Hagen (Germany))), Kochhar, S.P

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Reports on Symposia and Congresses: Eur. J. Lipid Sci. Technol. 7/2002 von Kochhar, S. Parkash

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Effect of the full refining process on rice bran oil composition and its heat stability von Mezouari, Samia, Eichner, Karl, Kochhar, S. Parkash, Brühl, Ludger, Schwarz, Karin

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A new method to determine oxidative stability of vegetable fats and oils at simulated frying temperature : Lipids, fats, and oils: opportunities and responsabilities in the new cen... von GERTZ, Christian, PARKASH KOCHHAR, S

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Détection et dosage des résidus de pesticides dans les matières grasses von Truchot Eric, Gertz Christian, Klostermann S., Parkash Kochhar S.

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RAFFINIEREN VON ESSBAREN ÖLEN MIT HÖCHSTEM ANTIOXIDATIVEM WIRKUNGSGRAD von SILKEBERG, ALF, KOCHHAR, PARKASH S

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Refining of edible oil retaining maximum antioxidative potency von SILKEBERG, ALF, KOCHHAR, PARKASH S

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Détection et dosage des résidus de pesticides dans les matières grasses von TRUCHOT, Eric

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Refining of edible oil retaining maximum antioxidative potency von SILKEBERG, ALF, KOCHHAR, S. PARKASH

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Refining of edible oil retaining maximum antioxidative potency von SILKEBERG, ALF, KOCHHAR, PARKASH S

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Deep Frying: Chemistry, Nutrition, and Practical Applications von S Parkash Kochhar

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Report on Tropical Oils Meeting: Why Do We Need Them? von Puah, Chiew Wei, Kochhar, Sri Parkash

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Report on 'Developments in deep-fat frying for health and quality' - organized by the SCI lipids group and supported by the food group von Kochhar, Parkash

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Lipid Biochemistry. An Introduction (5th Edition) von Kochhar, Parkash

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