نمایش نتایج جستجو برای
کلمات کلیدی: Carbonyl value
موارد یافت شده: 9
1 - Cut-off conjugated diene values for rejection of vegetable oils (چکیده)2 - بررسی اثر اسید گالیک، متیل گالات و ترکیب آنها بر پایداری اکسایشی روغن طی فرآیند سرخ کردن (چکیده)
3 - Discerning expiration status of edible vegetable oils based on color changes during oxidation process: Using digital image and linear discriminant analysis in both primary and secondary oxidations (چکیده)
4 - Effects of packaging and storage conditions on Iranian wild pistachio kernels and assessment of oxidative stability of edible extracted oil (چکیده)
5 - Antioxidative and synergistic effects of bene kernel and hull oils during oxidation of virgin olive oil (چکیده)
6 - Olive oil oxidation: Rejection points in terms of polar, conjugated diene, and carbonyl values (چکیده)
7 - Evaluating the performance of peroxide and conjugated diene values in monitoring quality of used frying oils (چکیده)
8 - Carbonyl value in monitoring of the quality of used frying oils (چکیده)
9 - Discarding of used frying oils in terms of color index, refractive index and viscosity values (چکیده)
