بازگشت به فرم جستجو »

نمایش نتایج جستجو برای

کلمات کلیدی: frying

---

موارد یافت شده: 13

1 - Frying Stability of Virgin and Refined Sesame Oils as Compared to Refined Olive Oil (چکیده)
2 - Improved frying stability of canola oil blended with palm olein and virgin olive oils as affected by bene kernel oil and its unsaponifiable matter (چکیده)
3 - Effect of Ultrasound-Assisted Osmotic Dehydration as a Pretreatment on Deep Fat Frying of Potatoes (چکیده)
4 - Frying Stability of Canola Oil in the Presence of Pumpkin Seed and Olive Oils (چکیده)
5 - Kinetics of Mass Transfer in Microwave Precooked and Deep-Fat Fried Ostrich Meat Plates (چکیده)
6 - Frying stability of canola oil in presence of pumpkin seed and olive oils (چکیده)
7 - Frying performance of the hull oil unsaponifiable matter of Pistacia atlantica subsp. mutica (چکیده)
8 - Evaluating the performance of peroxide and conjugated diene values in monitoring quality of used frying oils (چکیده)
9 - Studying physical and chemical changes in liquid frying margarine after consecutive times of heating (چکیده)
10 - Effect of storage temperature on shelf life of liquid frying margarine (چکیده)
11 - Carbonyl value in monitoring of the quality of used frying oils (چکیده)
12 - Frying Stability of Canola Oil Blended with Palm Olein, Olive, and Corn Oils (چکیده)
13 - Discarding of used frying oils in terms of color index, refractive index and viscosity values (چکیده)