روغن گیاهی (Persian Wikipedia)

Analysis of information sources in references of the Wikipedia article "روغن گیاهی" in Persian language version.

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  • عصاره‌های روغنی گیاهی. «روغن گیاهی». دریافت‌شده در ۲۰۲۴-۰۲-۲۴.

banglapedia.org

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cdc.gov

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doi.org

  • Alfred Thomas (2002). "Fats and Fatty Oils". Ullmann's Encyclopedia of Industrial Chemistry. Weinheim: Wiley-VCH. doi:10.1002/14356007.a10_173.
  • H. Ramachandra Prabhu (2000). "Lipid peroxidation in culinary oils subjected to thermal stress". Indian Journal of Clinical Biochemistry. 15 (1): 1–5. doi:10.1007/BF02873539. PMC 3453543. PMID 23105229.
  • Tańska, M; Roszkowska, B; Skrajda, M; Dąbrowski, G (2016). "Commercial Cold Pressed Flaxseed Oils Quality and Oxidative Stability at the Beginning and the End of Their Shelf Life". Journal of Oleo Science. 65 (2): 111–21. doi:10.5650/jos.ess15243. PMID 26782307. Archived from the original on 2018-03-19. Retrieved 2018-03-19.
  • Eisenmenger, Michael; Dunford, Nurhan T.; Eller, Fred; Taylor, Scott; Martinez, Jose (2006). "Pilot-scale supercritical carbon dioxide extraction and fractionation of wheat germ oil". Journal of the American Oil Chemists' Society. 83 (10): 863–868. doi:10.1007/s11746-006-5038-6. S2CID 59940212.

europa.eu

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  • Feuge, R. O. "Vegetable Oils and Fats for Edible Use". usda.gov. Archived from the original on 19 June 2022. Retrieved March 13, 2019. Certain crude oils that contain minor amounts of impurities other than free fatty acids can be refined by a process known as steam refining. It is merely a high-temperature steam distillation under reduced pressure. The crude vegetable oil is heated to about 450° F. and maintained under a pressure of 0.25 inch of mercury or less while steam is passed through it. The steam strips the free fatty acids out of the oil. The]:>roccss is used somewhat in Europe but not often in the United States.

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