Physicochemical Changes in Hazelnut, Olive Pomace,...

Food Science and Technology Research 2009 Vol. 15; Iss. 5

Physicochemical Changes in Hazelnut, Olive Pomace, Grapeseed and Sunflower Oils Heated at Frying Temperatures

TEKIN, Leyla, ADAY, Mehmet Seçkin, YILMAZ, Emin
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Volume:
15
Year:
2009
Language:
english
Journal:
Food Science and Technology Research
DOI:
10.3136/fstr.15.519
File:
PDF, 717 KB
english, 2009
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