Quality changes of Moringa oleifera, variety Mbololo of Kenya, seed oil during frying
Guardado en:
Publicado en: | Grasas y Aceites |
---|---|
Autor principal: | Tsaknis, John |
Formato: | Sin ejemplares |
Lenguaje: | Inglés |
Colección: | Grasas y Aceites v. 50, no. 1 (1999), p. 37-48 |
Materias: | |
Publicación relacionada: | Contenido en:
Grasas y Aceites |
Ejemplares similares
-
Moringa (Moringa oleifera Lam.) a versatile tree crop with horticultural potential in the subtropical United States
por: PALADA, Manuel C. -
Characterisation of Moringa peregrina Arabia seed oil
por: Tsaknis, John -
Comparison of monounsaturated and polyunsaturated oils in continuous frying
por: Pantzaris, T. P. -
Frying temperatures and minor constituents of oils and fats
por: Boskou, Dimitros -
Influence of the frying process on the real fat intake
por: Varela, G.