Chemical Composition and Oxidative Stability of Safflower Oil Prepared with Expeller from Safflower Seeds Roasted at Different Temperatures

✍ Scribed by Y. C. LEE; I. H. KIM; J. CHANG; Y. K. RHEE; H. I. OH; H. K. PARK

• Book ID: 108825746
• Publisher: Institute of Food Technologists
• Year: 2004
• Tongue: English
• Weight: 208 KB
• Volume: 69
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2004.tb17852.x