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Effects of deep-frying on the quality of Iraqi edible fat and oils (in Iraq)

1984

Al-Alawi, F.A. (State Organization for Food Industries, Baghdad (Iraq)) | Abd-Al-Baqi, A.A. | Vartanian, S.T. | Ibraheem, N.K. (Nutrition Research Institute, Baghdad (Iraq))

AGROVOC Keywords
aceites acide gras calidad corps gras fats fatty acids grasas huile oils quality
Bibliographic information
Volume 3 Issue 2
Pagination
pp. 107-117
Other Subjects
Qualite; Irak / fritura; Acidos grasos; Irak / friture; Iraq/ frying
Language
English
Note
7 tables, 4 graphs, 14 ref., Summaries (Ar, En)
Type
Summary
1985-08-15
AGRIS AP
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