Physicochemical changes of olive oil and selected vegetable oils during frying

Journal of Food Lipids

Volumn 13, Issue 1, 2006, Pages 27-35

  Chatzilazarou, Arhontoula ^a   Gortzi, Olga ^a   Lalas, Stavros ^b   Zoidis, Evangelos ^c   Tsaknis, John ^a  

^a UNIVERSITY OF WEST ATTICA   (Greece)

^b UNIVERSITY OF WESTERN MACEDONIA   (Greece)

^c AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

[No Author keywords available]

Indexed keywords

SOLANUM TUBEROSUM; ZEA MAYS;

EID: 33645117139     PISSN: 10657258     EISSN: 17454522     Source Type: Journal    
DOI: 10.1111/j.1745-4522.2006.00032.x     Document Type: Article

References (20)

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