Effect of heating on oxidation stability and fatty acid composition of microwave roasted groundnut seed oil. [electronic resource]

By: Contributor(s): Publication details: Journal of food science and technology Dec 2017Description: 4335-4343 p. digitalISSN:
  • 0022-1155
Online resources: In: Journal of food science and technology vol. 54
Tags from this library: No tags from this library for this title. Log in to add tags.
Star ratings
    Average rating: 0.0 (0 votes)
No physical items for this record

Publication Type: Journal Article

There are no comments on this title.

to post a comment.