A new method for determination of the oxidative stability of edible oils at frying temperatures using near infrared emission spectroscopy
2006 ◽
Vol 570
(1)
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pp. 129-135
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2007 ◽
Vol 109
(1)
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pp. 61-65
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2006 ◽
Vol 13
(5)
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pp. 438-442
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2006 ◽
Vol 1122
(1-2)
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pp. 174-179
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2011 ◽
Vol 744
(1)
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pp. 35
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