Show/Hide Menu
Hide/Show Apps
Logout
Türkçe
Türkçe
Search
Search
Login
Login
OpenMETU
OpenMETU
About
About
Open Science Policy
Open Science Policy
Open Access Guideline
Open Access Guideline
Postgraduate Thesis Guideline
Postgraduate Thesis Guideline
Communities & Collections
Communities & Collections
Help
Help
Frequently Asked Questions
Frequently Asked Questions
Guides
Guides
Thesis submission
Thesis submission
MS without thesis term project submission
MS without thesis term project submission
Publication submission with DOI
Publication submission with DOI
Publication submission
Publication submission
Supporting Information
Supporting Information
General Information
General Information
Copyright, Embargo and License
Copyright, Embargo and License
Contact us
Contact us
Why Does Lipid Oxidation in Foods Continue to Be Such a Challenge?
Date
2021-09-01
Author
Bayram, İpek
Metadata
Show full item record
This work is licensed under a
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
.
Item Usage Stats
23
views
0
downloads
Cite This
URI
https://hdl.handle.net/11511/111924
Journal
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
Collections
Department of Food Engineering, Article
Citation Formats
IEEE
ACM
APA
CHICAGO
MLA
BibTeX
İ. Bayram, “Why Does Lipid Oxidation in Foods Continue to Be Such a Challenge?,”
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
, pp. 6–6, 2021, Accessed: 00, 2024. [Online]. Available: https://hdl.handle.net/11511/111924.
