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The different composition of vegetable oil and their thermostability

1997

Skvarca, M. | Zlender, B. (Ljubljana Univ. (Slovenia). Biotechnical Fac., Food Science and Technology Dept.)

AGROVOC Keywords
aceite de girasol aceite de oliva acide gras chemical composition chemicophysical properties composition chimique fatty acids fritura friture frying huile d'olive huile de tournesol olive oil organoleptic properties resistencia a la temperatura sunflower oil temperature resistance
Bibliographic information
Pagination
p. 959-968
Other Subjects
Composicion quimica; Propiedades organolepticas; Resistance a la temperature; Propriete organoleptique; Propiedades fisicoquimicas; Propriete physicochimique; Acidos grasos
Language
Slovenian
Note
Summaries (En, Sl)
4 tables; 2 ill., 31 ref.
Translated Title
Vpliv sestave rastlinskih olj na njihovo termostabilnost
Type
Summary; Conference; Non-Conventional
Source
Technology, Food, Nutrition: Proceedings, Raspor, PPitako, DHocevar, I. (eds.) (Ljubljana Univ. (Slovenia). Biotechnical Fac., Food Science and Technology Dept.).- Ljubljana (Slovenia), 1997
Conference
1st Slovenian Congress on Food and Nutrition with International Participation, Bled (Slovenia), 21-25 Apr 1996
1998-08-15
AGRIS AP
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