The Influence Of Chemical Composition On Peroxidation Kinetics Of Palm And Nut Oils

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dc.contributor.authorBakır Temel Kan
dc.date.accessioned2024-03-22T20:53:16Z
dc.date.available2024-03-22T20:53:16Z
dc.date.issued2019
dc.identifier.urihttps://hdl.handle.net/20.500.12597/31923
dc.languageEnglish
dc.relation.conferenceOsmanlıdan Cumhuriyete Çorum Uluslararası Sempozyum. Hitit Üniversitesi
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/4.0/
dc.subjectGıda Kimyası
dc.subjectLipid Emulsiyon Sistemler
dc.titleThe Influence Of Chemical Composition On Peroxidation Kinetics Of Palm And Nut Oils
dc.typeConference Proceedings
local.event.enddate24.04.2019
local.event.printdate24.04.2019
local.event.startdate22.04.2019
local.import.id5327214-4086453
local.item.editiontypeElektronik
local.item.presentationstyleSözlü Sunum
local.item.scopeUluslararası
local.item.subjectFen Bilimleri Ve Matematik Temel Alanı->Kimya
local.item.typeÖzet Bildiri
local.item.yayinID5327214
local.item.yazarID4086453
local.person.branchFen Fakültesi
person.jobTitleDoçent

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