Physicochemical Changes in Hazelnut, Olive Pomace, Grapeseed and Sunflower Oils Heated at Frying Temperatures

Published 2009 View Full Article

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Title
Physicochemical Changes in Hazelnut, Olive Pomace, Grapeseed and Sunflower Oils Heated at Frying Temperatures
Authors
Keywords
-
Journal
FOOD SCIENCE AND TECHNOLOGY RESEARCH
Volume 15, Issue 5, Pages 519-524
Publisher
Japanese Society for Food Science and Technology
Online
2009-12-22
DOI
10.3136/fstr.15.519

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