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Fate of Salmonella during sesame seeds roasting and storage of tahini

✍ Scribed by Torlak, Emrah; Sert, Durmuş; Serin, Pınar


Book ID
120614752
Publisher
Elsevier Science
Year
2013
Tongue
English
Weight
307 KB
Volume
163
Category
Article
ISSN
0168-1605

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Sesame seeds were roasted at different temperatures (180±220 °C) using a domestic electric oven. Molecular species and fatty acid distributions of triacylglycerols (TAGs) isolated from total lipids in the sesame seeds were analysed by a combination of argentation thin-layer chromatography (TLC) and