The effect of pan frying on thermooxidative stability of refined rapeseed oil and professional blend
Crossref DOI link: https://doi.org/10.1007/s13197-015-2020-z
Published Online: 2015-09-16
Published Print: 2016-01
Update policy: https://doi.org/10.1007/springer_crossmark_policy
AnioĊowska, Magda
Zahran, Hamdy
Kita, Agnieszka
Text and Data Mining valid from 2015-09-16