THE CHANGES IN OXIDATIVE STABILITY, FATTY ACID COMPOSITION AND QUALITY PARAMETERS OF ÇEKİŞTE OLIVE OIL DURING HEATING

YILDIRIM VARDİN A., Şirinyıldız D. D., Akkaya Ş. N., GENÇ YILMAZ E., YORULMAZ A.

The 4th International Symposium on Traditional Foods from Adriatic to Caucasus, Cyprus (Kktc), 19 April 2018, (Summary Text)

• Publication Type: Conference Paper / Summary Text
• Country: Cyprus (Kktc)
• Istanbul Gelisim University Affiliated: No