Oxidative Changes of Lipids during Microwave Heating of...

Czech Journal of Food Sciences 2009 / 06 Vol. 27; Iss. Special Is

Oxidative Changes of Lipids during Microwave Heating of Minced Fish Flesh in Catering

Abd El-Moneim Mahmoud, E., Dostálová, J., Lukešová, D., Doležal, M.
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
27
Journal:
Czech Journal of Food Sciences
DOI:
10.17221/948-cjfs
Date:
June, 2009
File:
PDF, 792 KB
2009
Conversion to is in progress
Conversion to is failed