Survey of quality of frying oils with TLC

被引：0

作者：

Wondra, AG ^{[1
]}

Prosek, M ^{[1
]}

Skvarca, M ^{[1
]}

机构：

[1] Natl Inst Chem, Food Chem Lab, Ljubljana, Slovenia

来源：

BIOLOGICALLY-ACTIVE PHYTOCHEMICALS IN FOOD | 2001年 / 269期

关键词：

D O I：

暂无

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：256 / 258

页数：3

共 9 条

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[9] Chemical and physical analyses and sensory evaluation of six deep-frying oils [J].

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