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Biochemical aspects of fried vegetable oils

VANDANA

Biochemical aspects of fried vegetable oils - Biochemistry - Ludhiana PAU 1988 - 74, 13L

Sarson and ground nut oils were heated at 200

Subjects--Topical Terms:
LIPIDS

Subjects--Index Terms: BIOCHEMICAL ASPEXT BIOLOGICAL CHEMISTRY FRIED VEG OIL FRYING LIPIDS OILS AND FATS, EDIBLE OXIDATION

Dewey Class. No.: T 574.192.93 V19B

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