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Effects of microwave vs. convection oven heating on the formation of oxidation products in canola ( Brassica rapa subsp. oleifera ) oil
Suomela, Jukka-Pekka, Tarvainen, Marko, Kallio, HeikkiVolume:
24
Language:
english
Journal:
OCL
DOI:
10.1051/ocl/2017015
Date:
May, 2017
File:
PDF, 1017 KB
english, 2017