The effects of microwave frying on physicochemical properties of frying and sunflower oils
M Gharachorloo, M Ghavami, M Mahdiani… - Journal of the American …, 2010 - Springer
Deep fat frying is a method of food preparation which has been popular for quite a number of
years. During deep frying, the quality of oil and the finished product decreases as the result …
years. During deep frying, the quality of oil and the finished product decreases as the result …
[PDF][PDF] The Effects of Microwave Frying on Physicochemical Properties of Frying and Sunflower Oils
M Gharachorloo, M Ghavami, M Mahdiani… - J Am Oil Chem …, 2010 - researchgate.net
Deep fat frying is a method of food preparation which has been popular for quite a number of
years. During deep frying, the quality of oil and the finished product decreases as the result …
years. During deep frying, the quality of oil and the finished product decreases as the result …
[PDF][PDF] The Effects of Microwave Frying on Physicochemical Properties of Frying and Sunflower Oils
M Gharachorloo, M Ghavami, M Mahdiani… - J Am Oil Chem …, 2010 - academia.edu
Deep fat frying is a method of food preparation which has been popular for quite a number of
years. During deep frying, the quality of oil and the finished product decreases as the result …
years. During deep frying, the quality of oil and the finished product decreases as the result …
The Effects of Microwave Frying on Physicochemical Properties of Frying and Sunflower Oils
M Gharachorloo, M Ghavami… - JAOCS, Journal of …, 2010 - search.proquest.com
Deep fat frying is a method of food preparation which has been popular for quite a number of
years. During deep frying, the quality of oil and the finished product decreases as the result …
years. During deep frying, the quality of oil and the finished product decreases as the result …
The effects of microwave frying on physicochemical properties of frying and sunflower oils.
M Gharachorloo, M Ghavami, M Mahdiani… - 2010 - cabidigitallibrary.org
Deep fat frying is a method of food preparation which has been popular for quite a number of
years. During deep frying, the quality of oil and the finished product decreases as the result …
years. During deep frying, the quality of oil and the finished product decreases as the result …
The Effects of Microwave Frying on Physicochemical Properties of Frying and Sunflower Oils
M Gharachorloo, M Ghavami, M Mahdiani… - Journal of the American …, 2010 - infona.pl
Deep fat frying is a method of food preparation which has been popular for quite a number of
years. During deep frying, the quality of oil and the finished product decreases as the result …
years. During deep frying, the quality of oil and the finished product decreases as the result …
[引用][C] The Effects of Microwave Frying on Physicochemical Properties of Frying and Sunflower Oils
M GHARACHORLOO, M GHAVAMI… - Journal of the …, 2010 - pascal-francis.inist.fr
The Effects of Microwave Frying on Physicochemical Properties of Frying and Sunflower
Oils CNRS Inist Pascal-Francis CNRS Pascal and Francis Bibliographic Databases Simple …
Oils CNRS Inist Pascal-Francis CNRS Pascal and Francis Bibliographic Databases Simple …
The Effects of Microwave Frying on Physicochemical Properties of Frying and Sunflower Oils
M Gharachorloo, M Ghavami… - Journal of the …, 2010 - Wiley Online Library
Deep fat frying is a method of food preparation which has been popular for quite a number of
years. During deep frying, the quality of oil and the finished product decreases as the result …
years. During deep frying, the quality of oil and the finished product decreases as the result …