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Oxidative stability of olive oil during the thermal process: Effect of Pistacia khinjuk fruit oil

contributor authorJavad Tavakoli
contributor authorMary Susan Brewer
contributor authorAniseh Zarei Jelyani
contributor authorParviz Estakhr
date accessioned2020-03-15T12:00:51Z
date available2020-03-15T12:00:51Z
date issued2017
identifier otherzbHbk_eEVDUyE5gS_nJnWwjNzmxY_Cka3Vk7IQZhAmt4c9ulrY.pdf
identifier urihttp://libsearch.um.ac.ir:80/fum/handle/fum/1938637?show=full
formatgeneral
languageEnglish
titleOxidative stability of olive oil during the thermal process: Effect of Pistacia khinjuk fruit oil
typeJournal Paper
contenttypeFulltext
contenttypeFulltext
identifier padid13534668
identifier doi10.1080/10942912.2017.1285787
journal titleInternational Journal of Food Properties
coverageAcademic
pages1-10
filesize1436191
citations3


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