Characterization of micro-components of avocado oil extracted with supercritical carbon dioxide and their effect on its oxidative stability

Description

Thesis (Ph.D. (Food Science)--University of Pretoria, 2007. / Includes summary. Includes bibliographical references. Available on the Internet via the World Wide Web.

Links & Downloads

1. http://upetd.up.ac.za/thesis/available/etd-06062008-132406

Tags

Avocado Avocado Carbon dioxide.

Additional Fields

Identifer	oai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/233283452
Date	January 2007
Creators	Mostert, Mathilda Elizabeth.
Publisher	Pretoria : [s.n.],
Source Sets	OCLC
Language	English
Detected Language	English