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1. 
Effect of harvest time, malaxation tempetature and olive variety on the chemical characteristics of olive oils için kapak resmi
Effect of harvest time, malaxation tempetature and olive variety on the chemical characteristics of olive oils
Effect of harvest time, malaxation tempetature and olive variety on the chemical characteristics of olive oils
by 
Jolayemi, Olusola Samuel, author.
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in fatty acids and acidity contents of the oils. However, total phenol content and oxidative
2. 
Effect of deep-frying on the quality parameters of vegetable oils için kapak resmi
Effect of deep-frying on the quality parameters of vegetable oils
Effect of deep-frying on the quality parameters of vegetable oils
by 
Avcı, Başak, author.
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El Yazması
Alıntı: 
stability, total phenol content, total polar compounds, and fatty acid profiles of all oil samples and
3. 
Classification of Turkish virgin olive oils based on their phenolic profiles için kapak resmi
Classification of Turkish virgin olive oils based on their phenolic profiles
Classification of Turkish virgin olive oils based on their phenolic profiles
by 
Ocakoğlu, Derya.
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El Yazması
Alıntı: 
) of the Aegean coast were determined for 2005 and 2006 harvest years. Total phenol contents, oxidative
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