نقطه دودی شدن (Persian Wikipedia)

Analysis of information sources in references of the Wikipedia article "نقطه دودی شدن" in Persian language version.

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acnem.org

Gray, S (June 2015). "Cooking with extra virgin روغن زیتون" (PDF). ACNEM Journal. 34 (2): 8–12. Archived from the original (PDF) on 12 November 2020. Retrieved 18 March 2020.

American Oil Chemists' Society (2011). "AOCS Official Method Cc 9a-48, Smoke, Flash and Fire Points Cleveland Open Cup Method". Official methods and recommended practices of the AOCS - (6th ed.). Champaign, Ill. : American Oil Chemists' Society.

Boickish, Michael (1998). Fats and oils handbook. Champaign, IL: AOCS Press. pp. 95–96. ISBN 978-0-935315-82-0.

Bastida, SS; et al. (2001). "Thermal oxidation of olive oil, sunflower oil and a mix of both oils during forty continuous domestic fryings of different foods". Food Science and Technology International. 7: 15–21. doi:10.1106/1898-plw3-6y6h-8k22.
Gennaro, L.; et al. (1998). "Effect of biophenols on olive oil stability evaluated by thermogravimetric analysis". Journal of Agricultural and Food Chemistry. 46 (11): 4465–4469. doi:10.1021/jf980562q.
Gomez-Alonso, S.; et al. (2003). "Changes in phenolic composition and antioxidant activity of virgin olive oil during frying". J Agric Food Chem. 51 (3): 667–72. doi:10.1021/jf025932w. PMID 12537439.
Morgan, D.A. (1942). "Smoke, fire, and flash points of cottonseed, peanut, and other vegetable oils". Oil & Soap. 19 (11): 193–198. doi:10.1007/BF02545481.

Gomez-Alonso, S.; et al. (2003). "Changes in phenolic composition and antioxidant activity of virgin olive oil during frying". J Agric Food Chem. 51 (3): 667–72. doi:10.1021/jf025932w. PMID 12537439.

Gray, S (June 2015). "Cooking with extra virgin روغن زیتون" (PDF). ACNEM Journal. 34 (2): 8–12. Archived from the original (PDF) on 12 November 2020. Retrieved 18 March 2020.