About FAO News Multimedia Main topics Statistics Members Publications

FAO AGRIS - International System for Agricultural Science and Technology

Advanced Search

[Use of palm superolein in different frying oil blends]

2004

Tyurina, E.(Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Chemistry) | Mikelsone, V.(Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Chemistry) | Kreicbergs, V.(Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Chemistry)

AGROVOC Keywords
aceites de palmas chemical reactions chemicophysical properties fritura friture frying huile de palme latvia letonia lettonie oxidation oxydation palm oils peroxides recherche research
Bibliographic information
Publisher
[LLU PTF]
Pagination
p. 175-178
Other Subjects
Reaction chimique; Reacciones quimicas; Propriete physicochimique; Oxidacion; Propiedades fisicoquimicas; Peroxyde; Investigacion; Peroxidos
Language
Russian
Note
Summaries (En, Lv)
2 tables, ill., 4 ref.
Translated Title
Ispol'zovanie pal'movogo super-oleina v smesi s drugimi maslami dlya zharki
Type
Conference; Summary
Source
International Scientific Practical Conference "Innovation Development Trends of Food Products". Reports, Karklina, D. (responsible ed.); Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology.- Jelgava (Latvia): [LLU PTF], 2004. International Scientific Practical Conference: Innovation Development Trends of Food Products,International Scientific Practical Conference: Innovation Development Trends of Food Products, Jelgava (Latvia), 12 May 2004.- 9984-596-76-1.- p. 175-178
2005-05-15
AGRIS AP
Data Provider

This bibliographic record has been provided by Fundamental Library of Latvia University of Life Sciences and Technologies

Discover this data provider's collection in AGRIS

Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at [email protected]