Search Results - "Kochhar, S. Parkash" :: K.UTB vyhledávací portál

Deep frying: the role of water from food being fried and acrylamide formation

by Gertz, C. ((Chemisches Untersuchungsamt, Hagen (Allemagne))), Klostermann, S, Kochhar, S.P
Published in OCL. Oléagineux, corps gras, lipides (01.07.2003)

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A new method to determine oxidative stability of vegetable fats and oils at simulated frying temperature

by Gertz, C. ((Chemisches Untersuchungsamt Hagen (Germany))), Kochhar, S.P
Published in Oléagineux corps gras lipides (01.01.2001)

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A new method to determine oxidative stability of vegetable fats and oils at simulated frying temperature : Lipids, fats, and oils: opportunities and responsabilities in the new century

by GERTZ, Christian, PARKASH KOCHHAR, S
Published in OCL. Oléagineux, corps gras, lipides (2001)

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Détection et dosage des résidus de pesticides dans les matières grasses

by Truchot Eric, Gertz Christian, Klostermann S., Parkash Kochhar S.
Published in Oléagineux corps gras lipides (01.07.2003)

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Détection et dosage des résidus de pesticides dans les matières grasses

by TRUCHOT, Eric
Published in OCL. Oléagineux, corps gras, lipides (01.07.2003)

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Conference Proceeding Journal Article

Deep frying: the role of water from food being fried and acrylamide formation

A new method to determine oxidative stability of vegetable fats and oils at simulated frying temperature

A new method to determine oxidative stability of vegetable fats and oils at simulated frying temperature : Lipids, fats, and oils: opportunities and responsabilities in the new century

Détection et dosage des résidus de pesticides dans les matières grasses

Détection et dosage des résidus de pesticides dans les matières grasses

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