Evoluzione ossidativa di oli vegetali durante la frittura : determinazione dei componenti volatili mediante HRGC e HPLC
- Other title
- Evolution de l'oxydation des huiles végétales au cours de la friture : dosage des composés volatils par chromatographie gazeuse haute résolution et par CLHP
(fr)
Oxidation progress in vegetable oils during frying : determination of volatile components by HRGC and HPLC (en) - Author
- SOLINAS, M1 ; ANGEROSA, F; CAMERA, L
[1] Ist. sper. elaiotec., Pescara, Italy - Conference name
- Congresso della societa italiana per lo studio delle sostanze grasse. 19 (1987)
- Source
Rivista Italiana delle Sostanze Grasse. 1988, Vol 65, Num 9, pp 567-574 ; ref : 10 ref
- CODEN
- RISGAD
- ISSN
- 0035-6808
- Scientific domain
- Food science technology; Biotechnology; Chemical industry parachemical industry
- Publisher
- Arti Grafiche Stephano Pinelli, Milano
- Publication country
- Italy
- Document type
- Conference Paper
- Language
- Italian
- Keyword (fr)
- Altération Composé volatil Friture Huile végétale Identification
- Keyword (en)
- Alteration Volatile compound Frying Vegetal oil Identification
- Keyword (es)
- Alteración Compuesto volátil Freimiento Aceite vegetal Identificación
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B08 Fat industries
- Discipline
- Agrifood industries
- Origin
- CDIUPA
- Database
- PASCAL
- INIST identifier
- 7047357
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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