Monitoring the Extent of Degradation of Thermally Stressed Safflower Oil : The Photothermal Techniques Versus Traditional Approaches

D. Bicanic; G. Nagy; O. Berkessy; O. Doka; J. Cozijnsen; M. Sikovec; D. Dadarlat; A. Bohren

Monitoring the Extent of Degradation of Thermally Stressed Safflower Oil : The Photothermal Techniques Versus Traditional Approaches

D. Bicanic
, G. Nagy
, O. Berkessy
, O. Doka
, J. Cozijnsen
, M. Sikovec
, D. Dadarlat
, A. Bohren

VLAG

Research output: Chapter in Book/Report/Conference proceeding › Conference paper › Academic

Original language	English
Title of host publication	Functional Foods : A New Challenge for the Food Chemist, Volume 3, Proceedings of the Euro Food Chem X, (FECS Event 234), Budapest, Hungary, September 22-24, 1999 / Lasztity R., Pfannhauser W., Simon-Sarkadi L., Tomoskozi S. (eds.). - Budapest : Publishing Company of Technical University Budapest, 1999. - ISBN 963 420 6123
Pages	806-807
Publication status	Published - 1999

Cite this

Bicanic, D., Nagy, G., Berkessy, O., Doka, O., Cozijnsen, J., Sikovec, M., Dadarlat, D., & Bohren, A. (1999). Monitoring the Extent of Degradation of Thermally Stressed Safflower Oil : The Photothermal Techniques Versus Traditional Approaches. In Functional Foods : A New Challenge for the Food Chemist, Volume 3, Proceedings of the Euro Food Chem X, (FECS Event 234), Budapest, Hungary, September 22-24, 1999 / Lasztity R., Pfannhauser W., Simon-Sarkadi L., Tomoskozi S. (eds.). - Budapest : Publishing Company of Technical University Budapest, 1999. - ISBN 963 420 6123 (pp. 806-807)

Bicanic, D. ; Nagy, G. ; Berkessy, O. et al. / Monitoring the Extent of Degradation of Thermally Stressed Safflower Oil : The Photothermal Techniques Versus Traditional Approaches. Functional Foods : A New Challenge for the Food Chemist, Volume 3, Proceedings of the Euro Food Chem X, (FECS Event 234), Budapest, Hungary, September 22-24, 1999 / Lasztity R., Pfannhauser W., Simon-Sarkadi L., Tomoskozi S. (eds.). - Budapest : Publishing Company of Technical University Budapest, 1999. - ISBN 963 420 6123. 1999. pp. 806-807

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title = "Monitoring the Extent of Degradation of Thermally Stressed Safflower Oil : The Photothermal Techniques Versus Traditional Approaches",

author = "D. Bicanic and G. Nagy and O. Berkessy and O. Doka and J. Cozijnsen and M. Sikovec and D. Dadarlat and A. Bohren",

year = "1999",

language = "English",

isbn = "9789634206125",

pages = "806--807",

booktitle = "Functional Foods : A New Challenge for the Food Chemist, Volume 3, Proceedings of the Euro Food Chem X, (FECS Event 234), Budapest, Hungary, September 22-24, 1999 / Lasztity R., Pfannhauser W., Simon-Sarkadi L., Tomoskozi S. (eds.). - Budapest : Publishing Company of Technical University Budapest, 1999. - ISBN 963 420 6123",

}

Bicanic, D, Nagy, G, Berkessy, O, Doka, O, Cozijnsen, J, Sikovec, M, Dadarlat, D & Bohren, A 1999, Monitoring the Extent of Degradation of Thermally Stressed Safflower Oil : The Photothermal Techniques Versus Traditional Approaches. in Functional Foods : A New Challenge for the Food Chemist, Volume 3, Proceedings of the Euro Food Chem X, (FECS Event 234), Budapest, Hungary, September 22-24, 1999 / Lasztity R., Pfannhauser W., Simon-Sarkadi L., Tomoskozi S. (eds.). - Budapest : Publishing Company of Technical University Budapest, 1999. - ISBN 963 420 6123. pp. 806-807.

Monitoring the Extent of Degradation of Thermally Stressed Safflower Oil : The Photothermal Techniques Versus Traditional Approaches. / Bicanic, D.; Nagy, G.; Berkessy, O. et al.
Functional Foods : A New Challenge for the Food Chemist, Volume 3, Proceedings of the Euro Food Chem X, (FECS Event 234), Budapest, Hungary, September 22-24, 1999 / Lasztity R., Pfannhauser W., Simon-Sarkadi L., Tomoskozi S. (eds.). - Budapest : Publishing Company of Technical University Budapest, 1999. - ISBN 963 420 6123. 1999. p. 806-807.

Research output: Chapter in Book/Report/Conference proceeding › Conference paper › Academic

TY - GEN

T1 - Monitoring the Extent of Degradation of Thermally Stressed Safflower Oil : The Photothermal Techniques Versus Traditional Approaches

AU - Bicanic, D.

AU - Nagy, G.

AU - Berkessy, O.

AU - Doka, O.

AU - Cozijnsen, J.

AU - Sikovec, M.

AU - Dadarlat, D.

AU - Bohren, A.

PY - 1999

Y1 - 1999

M3 - Conference paper

SN - 9789634206125

SP - 806

EP - 807

BT - Functional Foods : A New Challenge for the Food Chemist, Volume 3, Proceedings of the Euro Food Chem X, (FECS Event 234), Budapest, Hungary, September 22-24, 1999 / Lasztity R., Pfannhauser W., Simon-Sarkadi L., Tomoskozi S. (eds.). - Budapest : Publishing Company of Technical University Budapest, 1999. - ISBN 963 420 6123

ER -

Bicanic D, Nagy G, Berkessy O, Doka O, Cozijnsen J, Sikovec M et al. Monitoring the Extent of Degradation of Thermally Stressed Safflower Oil : The Photothermal Techniques Versus Traditional Approaches. In Functional Foods : A New Challenge for the Food Chemist, Volume 3, Proceedings of the Euro Food Chem X, (FECS Event 234), Budapest, Hungary, September 22-24, 1999 / Lasztity R., Pfannhauser W., Simon-Sarkadi L., Tomoskozi S. (eds.). - Budapest : Publishing Company of Technical University Budapest, 1999. - ISBN 963 420 6123. 1999. p. 806-807