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International Journal of Food Properties Volume 18, 2015 - Issue 7
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Original Articles

Oxidation on the Stability of Canola Oil Blended with Stinging Nettle Oil at Frying Temperature

Fatih DurmazDepartment of Chemistry, Faculty of Science, University of Selcuk, Konya, TurkeyCorrespondence[email protected]
&
M. Younis TalpurDepartment of Chemistry, Faculty of Science, University of Selcuk, Konya, Turkey;National Centre of Excellence in Analytical Chemistry, University of Sindh, Jamshoro, Pakistan;Government Muslim Science Degree College Hyderabad, Education and Literacy Department, Government of Sindh, Karachi, Pakistan
Pages 1402-1415 | Received 07 Oct 2013, Accepted 17 Apr 2014, Published online: 11 Mar 2015

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