Oxidation Changes of Vegetable Oils during Microwave Heating
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F09%3A00022363" target="_blank" >RIV/60461373:22330/09:00022363 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Oxidation Changes of Vegetable Oils during Microwave Heating
Original language description
The aim of this study was the influence of microwave heating on the four selected vegetable oils often used in the Czech Republic: sunflower, soybean, rapeseed and corn oils. The traditional parameters as peroxide value and conjugated dienes and trieneswere determined.
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2009
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Czech Journal of Food Science
ISSN
1212-1800
e-ISSN
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Volume of the periodical
27
Issue of the periodical within the volume
S
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
4
Pages from-to
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UT code for WoS article
000269005600055
EID of the result in the Scopus database
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