Titlebook: 10th Central European Congress on Food; Proceedings of CE-Fo Muhamed Brka,Zlatan Sari?,Alen Muj?inovi? Conference proceedings 2022 The Edit

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書目名稱10th Central European Congress on Food影響因子(影響力)




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書目名稱10th Central European Congress on Food網(wǎng)絡(luò)公開度學(xué)科排名




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書目名稱10th Central European Congress on Food被引頻次學(xué)科排名




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https://doi.org/10.1007/978-3-658-11424-4rocess. Olive oil was used as base oil, treated with the addition of different types and concentrations of essential oils: rosemary, mint, and basil with 0.5%, 1.0%, and 2.0%. The methods used to determine the viability of the oil samples were the Schaal Oven test for 24?h, in an oven at 63?±?2?℃, a

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