Quality changes of Moringa oleifera, variety Mbololo of Kenya, seed oil during frying

Quality changes of Moringa oleifera, variety Mbololo of Kenya, seed oil during frying

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Detalles Bibliográficos
Publicado en:	Grasas y Aceites
Autor principal:	Tsaknis, John
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Grasas y Aceites v. 50, no. 1 (1999), p. 37-48
Materias:	Moringa oleifera Semillas Aceites Aceites vegetales Calidad Bacalao Propiedades organolépticas Fritura Papa Solanum tuberosum
Publicación relacionada:	Contenido en: Grasas y Aceites

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