@article { author = {}, title = {Investigation on the frying stability of canola oil as affected by bene kernel oil and its unsaponifiable matters fraction using colour chanes measured by the method of image processing}, journal = {Food Processing and Preservation Journal}, volume = {1}, number = {4}, pages = {93-113}, year = {2012}, publisher = {Gorgan University Of Agricultural Sciences}, issn = {2423-3544}, eissn = {2423-3803}, doi = {}, abstract = {}, keywords = {}, title_fa = {بررسی پایداری روغن کانولا تحت تاثیر روغن مغز بنه و بخش صابونی ناشونده آن طی فرآیند سرخ کردن عمیق بر حسب اندازه‌گیری تغییرات رنگ به روش پردازش تصویر}, abstract_fa = {}, keywords_fa = {}, url = {https://fppj.gau.ac.ir/article_851.html}, eprint = {https://fppj.gau.ac.ir/article_851_045ab3e4560cb971d0903526e7583730.pdf} }