Oxidative stability and shelf-life evaluation of selected culinary oils
Kochhar, S. Parkash, Henry, C. Jeya K.
Published in International journal of food sciences and nutrition (01.01.2009)
Published in International journal of food sciences and nutrition (01.01.2009)
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Journal Article
New theoretical and practical aspects of the frying process
Parkash Kochhar, S., Gertz, Christian
Published in European journal of lipid science and technology (01.11.2004)
Published in European journal of lipid science and technology (01.11.2004)
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Journal Article
Conference Proceeding
Deep frying: the role of water from food being fried and acrylamide formation
Gertz, C. ((Chemisches Untersuchungsamt, Hagen (Allemagne))), Klostermann, S, Kochhar, S.P
Published in OCL. Oléagineux, corps gras, lipides (01.07.2003)
Published in OCL. Oléagineux, corps gras, lipides (01.07.2003)
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Journal Article
Conference Proceeding
Testing and comparing oxidative stability of vegetable oils and fats at frying temperature
Gertz, Christian, Klostermann, Sabine, Kochhar, S. Parkash
Published in European journal of lipid science and technology (01.09.2000)
Published in European journal of lipid science and technology (01.09.2000)
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Journal Article
Conference Proceeding
Stabilisation of frying oils with natural antioxidative components
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Journal Article
Conference Proceeding
Détection et dosage des résidus de pesticides dans les matières grasses
Truchot Eric, Gertz Christian, Klostermann S., Parkash Kochhar S.
Published in Oléagineux corps gras lipides (01.07.2003)
Published in Oléagineux corps gras lipides (01.07.2003)
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Journal Article
Détection et dosage des résidus de pesticides dans les matières grasses
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Conference Proceeding
Journal Article