Please use this identifier to cite or link to this item:
https://olympias.lib.uoi.gr/jspui/handle/123456789/8281Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Tasioulamargari, M. | en |
| dc.contributor.author | Komaitis, M. | en |
| dc.contributor.author | Kontominas, M. G. | en |
| dc.date.accessioned | 2015-11-24T16:40:28Z | - |
| dc.date.available | 2015-11-24T16:40:28Z | - |
| dc.identifier.issn | 0308-8146 | - |
| dc.identifier.uri | https://olympias.lib.uoi.gr/jspui/handle/123456789/8281 | - |
| dc.rights | Default Licence | - |
| dc.title | Investigation by Fractional Crystallization of Classes of Compounds Formed during Frying of Vegetable-Oils | en |
| heal.type | journalArticle | - |
| heal.type.en | Journal article | en |
| heal.type.el | Άρθρο Περιοδικού | el |
| heal.identifier.secondary | <Go to ISI>://A1990DA65900007 | - |
| heal.identifier.secondary | http://ac.els-cdn.com/030881469090069G/1-s2.0-030881469090069G-main.pdf?_tid=abc04458679b1a69428393c6d8db712e&acdnat=1333031528_8053d067812e90881e6fdfdaab317ed2 | - |
| heal.language | en | - |
| heal.access | campus | - |
| heal.recordProvider | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας | el |
| heal.publicationDate | 1990 | - |
| heal.journalName | Food Chemistry | en |
| heal.journalType | peer reviewed | - |
| heal.fullTextAvailability | TRUE | - |
| Appears in Collections: | Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά). ΧΗΜ | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Tasioulamargari-1990-Investigation by Fra.pdf | 442.11 kB | Adobe PDF | View/Open Request a copy |
This item is licensed under a Creative Commons License
