𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Microwave and Conventional Heating Effects on Thermoxidative Degradation of Edible Fats

✍ Scribed by Albi, T.; Lanzón, A.; Guinda, A.; León, M.; Pérez-Camino, M. C.

Book ID
117992804
Publisher
American Chemical Society
Year
1997
Tongue
English
Weight
78 KB
Volume
45
Category
Article
ISSN
0021-8561

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effects of chloride ions on hydrothermal
Effects of chloride ions on hydrothermal synthesis of tetragonal BaTiO3 by microwave heating and conventional heating
✍ Weian Sun; Wen Liu; Junqin Li 📂 Article 📅 2006 🏛 Elsevier Science 🌐 English ⚖ 314 KB

Effects of the chloride ions on the synthesis of tetragonal BaTiO 3 in the microwave-hydrothermal (MH) and conventional hydrothermal (CH) processes were investigated. Such effects were found to be dependent of the synthesis method and temperature. In the MH process performed at 240 °C, tetragonal Ba