Volume 15, Issue 80 (2018)
FSCT 2018, 15(80): 245-255 |
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بررسی خصوصیات فیزیکوشیمیایی و پایداری اکسایشی روغن سرخ کردنی فاقد پالم در مقایسه با روغن سرخ کردنی حاوی پالم. FSCT 2018; 15 (80) :245-255
URL: http://fsct.modares.ac.ir/article-7-20036-en.html
URL: http://fsct.modares.ac.ir/article-7-20036-en.html
Abstract: (3143 Views)
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Article Type: Original paper |
Subject:
Food quality control
Received: 2017/07/15 | Accepted: 2017/08/20 | Published: 2018/09/20
Received: 2017/07/15 | Accepted: 2017/08/20 | Published: 2018/09/20
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