Physicochemical, Antioxidative, and Sensory Properties of Refined Rapeseed Oils
Author:
Affiliation:
1. Faculty of ChemistryNicolaus Copernicus University in Toruń 7 Gagarin Street, 87‐100, Toruń Poland
2. ZT “Kruszwica” S.A. 42 Niepodległości Street, 88‐150, Kruszwica Poland
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/aocs.12199
Reference39 articles.
1. AOCS Official Method Cc 13d—55. (1997) Sampling and analysis of commercial fats and oils chlorophyll pigments. Champaign IL.
2. Microwave heating of different vegetable oils: Relation between chemical and thermal parameters
3. Effects of plant-scale alkali refining and physical refining on the quality of rapeseed oil
4. CODEXSTAN 210 Codex Alimentarius Commission. (2003/2005)FAO/WHO Food Standards Programme. Codex standard for named vegetable oils; codex standards for fats and oils from vegetable sources. Rome Italy.
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