Recognition of mild deodorization of edible oils by the loss of volatile components /

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Bibliographic Details
Main Author: Grob, Konrad
Format:
Subjects:
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author Grob, Konrad
author_facet Grob, Konrad
author_sort Grob, Konrad
collection OCEAN
description 50
first_indexed 2024-03-05T07:27:18Z
format
id KOHA-OAI-TEST:379180
institution Universiti Teknologi Malaysia - OCEAN
last_indexed 2024-03-05T07:27:18Z
record_format dspace
spelling KOHA-OAI-TEST:3791802020-12-19T17:13:13ZRecognition of mild deodorization of edible oils by the loss of volatile components / Grob, Konrad 50PSZJBLDeodorizationOils and fats, Edible
spellingShingle Deodorization
Oils and fats, Edible
Grob, Konrad
Recognition of mild deodorization of edible oils by the loss of volatile components /
title Recognition of mild deodorization of edible oils by the loss of volatile components /
title_full Recognition of mild deodorization of edible oils by the loss of volatile components /
title_fullStr Recognition of mild deodorization of edible oils by the loss of volatile components /
title_full_unstemmed Recognition of mild deodorization of edible oils by the loss of volatile components /
title_short Recognition of mild deodorization of edible oils by the loss of volatile components /
title_sort recognition of mild deodorization of edible oils by the loss of volatile components
topic Deodorization
Oils and fats, Edible
work_keys_str_mv AT grobkonrad recognitionofmilddeodorizationofedibleoilsbythelossofvolatilecomponents