CHANGES IN EDIBLE FATS AND OILS DURING PROCESSING
Author:
Publisher
Wiley
Subject
General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4522.1997.tb00093.x/fullpdf
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1. OXIDATIVE STABILITY OF EXTRACTED SESAME OIL FROM RAW AND PROCESSED SEEDS
2. Effects of processing on oxidative stability of sesame oil extracted from intact and dehulled seeds
3. Enzymatic modification of trilinolein: Incorporation of n-3 polyunsaturated fatty acids
4. Enzymatic modification of evening primrose oil: Incorporation of n−3 polyunsaturated fatty acids
5. Pyrolysis of tropical vegetable oils
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