✦ LIBER ✦
Changes in oxidized fatty acids content and formation of polymeric components during frying of edible oils under the Egyptian conditions: F.R. Hassanien, Food Science Department, Faculty of Agriculture, Zagazig University, Egypt
- Book ID
- 117642356
- Publisher
- Elsevier Science
- Year
- 1997
- Tongue
- English
- Weight
- 131 KB
- Volume
- 57
- Category
- Article
- ISSN
- 0952-3278
No coin nor oath required. For personal study only.