Comparative Study of Physicochememical Parameters and Fatty Acid Profiling for Fresh Versus Cooked Olive Oil
Mohammad, Usman
Comparative Study of Physicochememical Parameters and Fatty Acid Profiling for Fresh Versus Cooked Olive Oil Guided by Nafees Ahmad - 57p;29cm
NO CD
Chemistry
540.072 / MOH/C
Comparative Study of Physicochememical Parameters and Fatty Acid Profiling for Fresh Versus Cooked Olive Oil Guided by Nafees Ahmad - 57p;29cm
NO CD
Chemistry
540.072 / MOH/C