(Q72549380)

English

Comparitive study of monocarbonyl compounds formed during deep frying in different fats

scientific article published on 01 September 1965

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Europe PubMed Central

PubMed publication ID

5827900

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:5827900%20AND%20SRC:MED&resulttype=core&format=json

retrieved

27 October 2019

title

Comparitive study of monocarbonyl compounds formed during deep frying in different fats (English)

1 reference

stated in

Europe PubMed Central

PubMed publication ID

5827900

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:5827900%20AND%20SRC:MED&resulttype=core&format=json

retrieved

27 October 2019

author name string

Wishner LA

series ordinal

1

1 reference

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Europe PubMed Central

PubMed publication ID

5827900

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:5827900%20AND%20SRC:MED&resulttype=core&format=json

retrieved

27 October 2019

Keeney M

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2

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Europe PubMed Central

PubMed publication ID

5827900

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:5827900%20AND%20SRC:MED&resulttype=core&format=json

retrieved

27 October 2019

publication date

1 September 1965

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Europe PubMed Central

PubMed publication ID

5827900

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:5827900%20AND%20SRC:MED&resulttype=core&format=json

retrieved

27 October 2019

published in

Journal of the American Oil Chemists' Society

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Europe PubMed Central

PubMed publication ID

5827900

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:5827900%20AND%20SRC:MED&resulttype=core&format=json

retrieved

27 October 2019

volume

42

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Europe PubMed Central

PubMed publication ID

5827900

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:5827900%20AND%20SRC:MED&resulttype=core&format=json

retrieved

27 October 2019

issue

9

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Europe PubMed Central

PubMed publication ID

5827900

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:5827900%20AND%20SRC:MED&resulttype=core&format=json

retrieved

27 October 2019

page(s)

776-778

1 reference

stated in

Europe PubMed Central

PubMed publication ID

5827900

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:5827900%20AND%20SRC:MED&resulttype=core&format=json

retrieved

27 October 2019

exact match

https://scigraph.springernature.com/pub.10.1007/bf02631861

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DOI

10.1007/BF02631861

1 reference

stated in

Europe PubMed Central

PubMed publication ID

5827900

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:5827900%20AND%20SRC:MED&resulttype=core&format=json

retrieved

27 October 2019

PubMed publication ID

5827900

1 reference

stated in

Europe PubMed Central

PubMed publication ID

5827900

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:5827900%20AND%20SRC:MED&resulttype=core&format=json

(Q72549380)

Comparitive study of monocarbonyl compounds formed during deep frying in different fats

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