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  1. 1
    Effect of carvacrol on the oxidative stability of palm oil during frying

    Effect of carvacrol on the oxidative stability of palm oil during frying by T. İnanç, M. Maskan

    Published 2014-12-01
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  2. 2
    Effect of ohmic cooking followed by an infrared cooking method on lipid oxidation and formation of polycylic aromatic hydrocarbons (PAH) of beef muscle

    Effect of ohmic cooking followed by an infrared cooking method on lipid oxidation and formation of polycylic aromatic hydrocarbons (PAH) of beef muscle by A. Uzun Özcan, M. Maskan, M. Bedir, H. Bozkurt

    Published 2018-12-01
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    Article

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