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Moreda Martino, W., Spain

Grasas y Aceites Vol. 47 No. 5 (1996) - Documentation
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eISSN: 1988-4214
ISSN-L: 0017-3495
DOI: 10.3989/gya

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Avocado oil extraction: An industrial experiment

411
Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.

396
Anisidine value as a measurement of the latent damage of fats

294
Shea butter

290
Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water

265
Application of UV-visible spectrophotometry to study of the thermal stability of edible vegetable oils

218
Biochemical changes of lipids in plant foods and feeds. I. Lipid hydroperoxides formation

192
Use of molecular methods for the identification of yeast species isolated from fermentations of table olives produced traditionally in Kahramanmaraş

187
Chemical characterization of sunflower oil oxidized by UV and ozone with different degrees of oxidation and study of their antimicrobial action

186
Virgin almond oil: Extraction methods and composition

179

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