Oxidative stability of olive oil during the thermal process: Effect of Pistacia khinjuk fruit oil
سال
: 2017شناسه الکترونیک: 10.1080/10942912.2017.1285787
کالکشن
:
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آمار بازدید
Oxidative stability of olive oil during the thermal process: Effect of Pistacia khinjuk fruit oil
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| contributor author | Javad Tavakoli | |
| contributor author | Mary Susan Brewer | |
| contributor author | Aniseh Zarei Jelyani | |
| contributor author | Parviz Estakhr | |
| date accessioned | 2020-03-15T12:00:51Z | |
| date available | 2020-03-15T12:00:51Z | |
| date issued | 2017 | |
| identifier other | zbHbk_eEVDUyE5gS_nJnWwjNzmxY_Cka3Vk7IQZhAmt4c9ulrY.pdf | |
| identifier uri | https://libsearch.um.ac.ir:443/fum/handle/fum/1938637 | |
| format | general | |
| language | English | |
| title | Oxidative stability of olive oil during the thermal process: Effect of Pistacia khinjuk fruit oil | |
| type | Journal Paper | |
| contenttype | Fulltext | |
| contenttype | Fulltext | |
| identifier padid | 13534668 | |
| identifier doi | 10.1080/10942912.2017.1285787 | |
| journal title | International Journal of Food Properties | |
| coverage | Academic | |
| pages | 1-10 | |
| filesize | 1436191 | |
| citations | 3 |