Quality change of edible refined sunflower oil during keeping, 1: Sensory and chemical quality
2003
Dimic, E.(Tehnoloski fakultet, Novi Sad (Serbia)) | Tesanovic, D.(Novosadski sajam, Novi Sad (Serbia)) | Romanic, R.(Tehnoloski fakultet, Novi Sad (Serbia)) | Vuksa, V.(Tehnoloski fakultet, Novi Sad (Serbia))
The aim of this work was to recognize wheather edible refined sunflower oils satisfy the new quality conditions in the declared period. Change of quality of 13 oil samples, evaluated at the International Agriculture fair in Novi Sad (Serbia), 2001, was followed. The obtained results have shown that the sensory characteristics became worse in time, and the oil quality and stability decreased, however, the intensity of mentioned changes is different.
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