Quality improvement of used fried rapeseed oil by treatment with activated charcoal and magnesium oxide

  • S. A. Nagra, T. Ahmad, A. Sattar, S. Atta, A. Zeb, A. Ahmad
  • Acta Alimentaria, September 2002, Akademiai Kiado
  • DOI: 10.1556/aalim.31.2002.3.9

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http://dx.doi.org/10.1556/aalim.31.2002.3.9