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Changes in Unsaturated Fatty Acid Profiles of Some Vegetable Oils during Frying at Medium Frying Temperature

dc.contributor.authorChristy, Alfred Antony
dc.date.accessioned2017-12-06T12:28:06Z
dc.date.available2017-12-06T12:28:06Z
dc.date.created2017-12-05T09:54:07Z
dc.date.issued2017
dc.identifier.citationJournal of Chemical and Pharmaceutical Research. 2017, 9 (10), 223-226.nb_NO
dc.identifier.issn0975-7384
dc.identifier.urihttp://hdl.handle.net/11250/2469390
dc.language.isoengnb_NO
dc.relation.urihttp://www.jocpr.com/articles/changes-in-unsaturated-fatty-acid-profiles-of-some-vegetable-oils-during-frying-at-medium-frying-temperature.pdf
dc.titleChanges in Unsaturated Fatty Acid Profiles of Some Vegetable Oils during Frying at Medium Frying Temperaturenb_NO
dc.typeJournal articlenb_NO
dc.typePeer reviewednb_NO
dc.description.versionpublishedVersionnb_NO
dc.source.pagenumber223-226nb_NO
dc.source.volume9nb_NO
dc.source.journalJournal of Chemical and Pharmaceutical Researchnb_NO
dc.source.issue10nb_NO
dc.identifier.cristin1522812
dc.description.localcodeNivå1nb_NO
cristin.unitcode201,15,2,0
cristin.unitnameInstitutt for naturvitenskapelige fag
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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