![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Browse by By Journal
 | Up a level |
Number of items: 2.
Dr., Nasirullah (2001) Development of deep frying edible vegetable oils. Journal of Food Lipids, 8 (4). 295-304, 13 ref..
Prakash, M. and Ravi, R. and Bhat, K. K. (2001) Effect of blending on sensory odor profile and physico-chemical properties of select vegetable oils. Journal of Food Lipids, 8 (3). 163-177, 22 ref..