Evaluation of oxidative quality parameters in imported edible oils in Iran
Author:
Publisher
Emerald
Subject
Food Science,Business, Management and Accounting (miscellaneous)
Reference16 articles.
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4. Occurrence of cyclic fatty acid monomers in frying oils used for fast foods
5. Novel approach on the risk assessment of oxidized fats and oils for perspectives of food safety and quality. I. Oxidized fats and oils induces neurotoxicity relating pica behavior and hypoactivity
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