نمایش نتایج جستجو برای
کلمات کلیدی: RANCIDITY
موارد یافت شده: 5
1 - Improvement of canola oil frying stability by bene kernel oil’s unsaponifiable matter (چکیده)2 - Application of Arrhenius Kinetics to Evaluate the Stability of Pistachio Nuts at Various Conditions (چکیده)
3 - Simultaneous monitoring of the conventional qualitative indicators during frying of sunflower oil (چکیده)
4 - Frying performance of the hull oil unsaponifiable matter of Pistacia atlantica subsp. mutica (چکیده)
5 - The effect of commercial refining steps on the rancidity measures of soybean and canola oils (چکیده)
