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 century

Bibliographische Detailangaben

Hauptverfasser:	GERTZ, Christian, PARKASH KOCHHAR, S
Format:	Tagungsbericht
Sprache:	eng
Schlagworte:	Biological and medical sciences Fat industries Food industries Fundamental and applied biological sciences. Psychology
Online-Zugang:	Volltext
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