The Relationship Between Contact Angle and Some Quality Parameters of Frying Oils.

Creative Commons License

Aydar A. Y.

RIVISTA ITALIANA DELLE SOSTANZE GRASSE, vol.20, pp.17-23, 2020 (SCI-Expanded, Scopus)

  • Publication Type: Article / Article
  • Volume: 20
  • Publication Date: 2020
  • Journal Name: RIVISTA ITALIANA DELLE SOSTANZE GRASSE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Food Science & Technology Abstracts
  • Page Numbers: pp.17-23
  • Open Archive Collection: AVESIS Open Access Collection
  • Manisa Celal Bayar University Affiliated: Yes