Bildiri
Özet Bildiri
Uluslararası
2019
The effects of different frying oils on the lipid oxidation in deep-fat fried.
ICAFOP
16.04.2019–18.04.2019 · 16.04.2019
Atıf için künye
EKİZ, E., & Öz, F. (2019). The effects of different frying oils on the lipid oxidation in deep-fat fried. ICAFOP.
BibTeX
@inproceedings{ekiz2019-270220,
author = {EKİZ, ELİF and Öz, Fatih},
title = {The effects of different frying oils on the lipid oxidation in deep-fat fried.},
booktitle = {ICAFOP},
year = {2019},
url = {https://akademik.atauni.edu.tr/yayinlar/270220-the-effects-of-different-frying-oils-on-the-lipid-oxidation-in-deep-fat-fried}
}