A very simple, fast, and non-destructive approach to predict the time at which edible oils submitted to high temperature reach the established limits of safety

  1. Guillén, M.D.
  2. Uriarte, P.S.
Aldizkaria:
Food Chemistry

ISSN: 0308-8146

Argitalpen urtea: 2011

Alea: 127

Zenbakia: 2

Orrialdeak: 802-806

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2010.12.154 GOOGLE SCHOLAR

Garapen Iraunkorreko Helburuak

Datuen iturria: Scopus