Role of Minor Constituents and Balanced Fatty Acids in Upgrading the Low Stability of Cooking Oils Blended with Palm Super Olein

Autor:	Minar M. M. Hassanein, Mohamed Hassan El-Mallah, Adel G. Abdel-Raze, Magdalena Rudzińska
Rok vydání:	2017
Předmět:	0404 agricultural biotechnology Multidisciplinary Chemistry Organic chemistry 04 agricultural and veterinary sciences Palm Pulp and paper industry 040401 food science
Zdroj:	Asian Journal of Scientific Research. 10:150-159
ISSN:	1992-1454
DOI:	10.3923/ajsr.2017.150.159
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::5ee188d651e822040ee6101d85e1ebb2 https://doi.org/10.3923/ajsr.2017.150.159 Zobrazit plný text záznamu