(PDF) Physicochemical Changes in Hazelnut, Olive Pomace,

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

Food Science and Technology Research - Switzerland

doi 10.3136/fstr.15.519

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Abstract

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Categories

Manufacturing Engineering

Chemical Engineering

Date

January 1, 2009

Authors

Mehmet Seçkin ADAY

Publisher

Japanese Society for Food Science and Technology

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