The effect of heating on the antioxidants content in edible oil /

The effect of heating on the antioxidants content in edible oil /

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書目詳細資料
主要作者:	Premanand Krishnan
格式:	Thesis 圖書
語言:	English
出版:	2010.
主題:	Oils and fats, Edible. Heating. Antioxidants. Food > Analysis.
在線閱讀:	http://studentsrepo.um.edu.my/id/eprint/6226
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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