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OXIDATIVE STABILITY OF SUNFLOWER AND OLIVE OILS - COMPARISON BETWEEN A MODIFIED ACTIVE OXYGEN METHOD AND LONG-TERM STORAGE
Authors: KAYA A TEKIN AR ONER MD
Citation: A. Kaya et al., OXIDATIVE STABILITY OF SUNFLOWER AND OLIVE OILS - COMPARISON BETWEEN A MODIFIED ACTIVE OXYGEN METHOD AND LONG-TERM STORAGE, Lebensmittel-Wissenschaft + Technologie, 26(5), 1993, pp. 464-468
THE USE OF SOYBEANS IN THE TRADITIONAL FERMENTED FOOD - TARHANA
Authors: ONER MD TEKIN AR ERDEM T
Citation: Md. Oner et al., THE USE OF SOYBEANS IN THE TRADITIONAL FERMENTED FOOD - TARHANA, Lebensmittel-Wissenschaft + Technologie, 26(4), 1993, pp. 371-372
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