Changes induced by prolonged and discontinuous heat treatment on fatty acids of frying oils / A., Giordano; Romano, Raffaele. - (2010), pp. 251-252. (Intervento presentato al convegno 15th workshop on the developments in the Italian PhD on food science technology and biotechnology).

Changes induced by prolonged and discontinuous heat treatment on fatty acids of frying oils.

ROMANO, RAFFAELE
2010

2010
Changes induced by prolonged and discontinuous heat treatment on fatty acids of frying oils / A., Giordano; Romano, Raffaele. - (2010), pp. 251-252. (Intervento presentato al convegno 15th workshop on the developments in the Italian PhD on food science technology and biotechnology).
File in questo prodotto:
File Dimensione Formato  
65. RR.pdf

accesso aperto

Licenza: Dominio pubblico
Dimensione 694.66 kB
Formato Adobe PDF
694.66 kB Adobe PDF Visualizza/Apri

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11588/677225
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus ND
  • ???jsp.display-item.citation.isi??? ND
social impact