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Items where Author is "Somogyi, L."
Group by: Item Type | No Grouping Jump to: Article Number of items: 5. ArticleMardani, M. and Somogyi, L. and Szedljak, I. and Prauda, I. and Farmani, J. and Badakné Kerti, K. (2021) Efficiency of sea buckthorn extract in oxidative stability improvement of high oleic sunflower oil. Acta Alimentaria, 50 (4). pp. 527-536. ISSN 0139-3006 Izsó, T. and Kasza, Gy. and Somogyi, L. (2020) Differences Between Fat-Related Characteristics of Sour Cream and Sour Cream Analogues. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 49 (4). pp. 390-397. ISSN 0139-3006 (print); 1588-2535 (online) Bognár, E. and Zay, K. and Somogyi, L. (2020) Formation of 3-Monochloro-1,2-Propanediol Fatty Acid Esters During Deep-Fat Frying of Pre-Fried Deep Frozen Food with Different Salt Content. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 49 (2). pp. 181-188. ISSN 0139-3006 (print); 1588-2535 (online) Soós, A. and Pecznyik, Cs. and Somogyi, L. and Zeke, I. (2014) Effect of animal fats on the physical properties of palm fat. Acta Alimentaria, 43 (4). pp. 623-631. ISSN 0139-3006 Soós, A. and Somogyi, L. and Jakab, G. and Imre, B. (2014) Modifications of physical properties of coconut oil and anhydrous milk fat as a result of blending. Acta Alimentaria, 43 (Supple). pp. 124-131. ISSN 0139-3006 |
