“Development of a rapid method for the determination of frying oil quality based on capillary penetration”
E. P. Kalogianni, K. Karastogiannidou
International Journal of Food Science and Technology, 50 (2015) 1215–1223.
E. P. Kalogianni, K. Karastogiannidou
International Journal of Food Science and Technology, 50 (2015) 1215–1223.
| Ass. Prof. Eleni Kalogianni Department of Food Technology |
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School of Food Technology and Nutrition |
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+30 2310 013 907 |
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