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Material Type: Thesis
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Taş, Göktay.
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Önal, Baran.
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Turkish
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2002
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2005
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DERİN KIZARTMA.
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Deep frying.
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Oils and fats, Edible.
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YAĞLAR, YENİLEBİLEN.
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Beytepe Tez Koleksiyonu
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İnteresterifikasyon tepkilemelerinin yağların oksidatif stabilitesi üzerine etkileri= The effects of interesretification reactions on the oxidative stability of oils and fats
İnteresterifikasyon tepkilemelerinin yağların oksidatif stabilitesi üzerine etkileri= The effects of interesretification reactions on the oxidative stability of oils and fats
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Taş, Göktay.
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TEZ/7260 T197 2005
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Kanola yağında derin kızartma sırasında meydana gelen değişimler ile eklenen a-tokoferol ve askorbil palmitatın kanola yağının termik oksidasyonuna antioksidatif etkileri
Kanola yağında derin kızartma sırasında meydana gelen değişimler ile eklenen a-tokoferol ve askorbil palmitatın kanola yağının termik oksidasyonuna antioksidatif etkileri
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Önal, Baran.
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TEZ/5193 O1 2002
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