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Vpliv sestave rastlinskih olj na njihovo termostabilnost = The different composition of vegetable oil and their thermostabilitySkvarča, Marlena ; Žlender, BožidarSource: Tehnologija, hrana, zdravje : knjiga izvlečkov = Technology, food, nutrition : book of abstracts (str. L 19-05)Type of material - conference contributionPublish date - 1996Language - slovenian, englishCOBISS.SI-ID - 1850488
Author
Skvarča, Marlena |
Žlender, Božidar
Topics
olja |
sončnično olje |
rafinirano oljčno olje |
maščobno kislinska sestava |
cvrenje |
termostabilnost |
fizikalno-kemijske lastnosti |
senzorične lastnosti |
oils |
sunflower oils |
rafined olive oil |
fatty acid composition |
frying |
thermostability |
physical-chemical properties |
sensory properties
Shelf entry
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JCR | SNIP | JCR | SNIP | JCR | SNIP | JCR | SNIP |
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Database name | Field | Year |
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Links to authors' personal bibliographies | Links to information on researchers in the SICRIS system |
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Skvarča, Marlena | 09837 |
Žlender, Božidar | 03100 |
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