palm olein
The influence of cutting thickness, shape and moisture content on oil absorption during potato frying
University of Belgrade-Faculty of Agriculture, Zemun-Belgrade, Serbia (1,2,3,5,6,7)
University of Novi Sad, Faculty of Sciences, Novi Sad, Serbia (4)
Abstract:
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Quality parameters of sunflower oil and palm olein during multiple frying
University of Belgrade, Faculty of Agriculture, Zemun-Belgrade, Serbia (1,2,3,4,6)
University of Novi Sad, Faculty of Sciences, Novi Sad, Serbia (5)
Abstract:
Key words:
(133.84 KB)
