Oxidation of Olive Oils during Microwave and Conventional Heating for Fast Food Preparation
Abd El-Moneim Mahmoud, E. ; Dostálová, J. ; Pokorný, J. ; Lukešová, D. ; Doležal, M.
Czech Journal of Food Sciences, 2009-01, Vol.27 (Special Issue 1), p.S173-S177 [Periódico revisado por pares]Prague: Czech Academy of Agricultural Sciences (CAAS)
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