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Stability of Fried Olive and Sunflower Oils Enriched with Thymbra capitata Essential Oil

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Academic year: 2021

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Figure 1. Acid index of olive (A) and  sunflower (B) oils after heating or  fry-ing in the presence of ± 100 g cow steak  for 20 min at 180°C, everyday, and for  6 days
Figure 2. Peroxide values  (mEq O 2 /kg   fat) of olive (A) and sunflower (B)  oils after heating or frying in the  presence of ± 100 g cow steak for  20 min at 180°C, everyday, and for  6 days

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