1.Oxidative Changes of Lipids during Microwave Heating of Minced Fish Flesh in Catering

作　　者：E. Abd El-Moneim Mahmoud ;J. Dostálová ;D. Lukešová 等

出　　处：Czech Journal of Food Sciences. 2009 ;27:S17-S19.

出版社：Czech Academy of Agricultural Sciences

文章 ID：177861514

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2.Oxidation of Olive Oils during Microwave and Conventional Heating for Fast Food Preparation

作　　者：E. Abd El-Moneim Mahmoud ;J. Dostálová ;J. Pokorný 等

出　　处：Czech Journal of Food Sciences. 2009 ;27:S173-S177.

出版社：Czech Academy of Agricultural Sciences

文章 ID：177861592

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3.Oxidation Changes of Vegetable Oils during Microwave Heating

作　　者：D. Lukešová ;J. Dostálová ;E. Abd El-Moneim Mahmoud 等

出　　处：Czech Journal of Food Sciences. 2009 ;27:S178-S181.

出版社：Czech Academy of Agricultural Sciences

文章 ID：177861593

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4.Oxidative Changes of Lipids during Microwave Heating of Minced Fish Flesh in Catering

作　　者：E. Abd El-Moneim Mahmoud ;J. Dostálová ;D. Lukešová 等

出　　处：Czech Journal of Food Sciences. 2009 ;27(SpecialIssue1):S17-S19.doi:10.17221/948-CJFS

出版社：Czech Academy of Agricultural Sciences

文章 ID：216499670

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5.Oxidation of Olive Oils during Microwave and Conventional Heating for Fast Food Preparation

作　　者：E. Abd El-Moneim Mahmoud ;J. Dostálová ;J. Pokorný 等

出　　处：Czech Journal of Food Sciences. 2009 ;27(SpecialIssue1):S173-S177.doi:10.17221/963-CJFS

出版社：Czech Academy of Agricultural Sciences

文章 ID：216499718

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6.Oxidation Changes of Vegetable Oils during Microwave Heating

作　　者：D. Lukešová ;J. Dostálová ;E. Abd El-Moneim Mahmoud 等

出　　处：Czech Journal of Food Sciences. 2009 ;27(SpecialIssue1):S178-S181.doi:10.17221/929-CJFS

出版社：Czech Academy of Agricultural Sciences

文章 ID：216499719

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	D. Lukešová	6篇
	E. Abd El-Moneim Mahmoud	6篇
	J. Dostálová	6篇
	M. Doležal	4篇
	J. Pokorný	2篇

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