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University of Illinois at Urbana-Champaign

Analysis of Heated Chemically and Genetically Modified Lipids

dc:creator Soheili, Kambiz C.

thesis:degree_name Ph.D.

dc:date2015

Abstract

dc:description

This sample of PH-SBO is slightly more stable; however, the LL-SBO should provide an acceptable substitute for PH-SBO for pan-frying applications.

Degree

thesis:*

Name thesis:degree_name: Ph.D.
Level thesis:degree_level: Dissertation
Discipline thesis:degree_discipline: Food Science and Human Nutrition
Grantor: University of Illinois at Urbana-Champaign
Year dc:date: 2015

Author and committee

dc:creator, dc:contributor.*

Author dc:creator: Soheili, Kambiz C.
Contributors dc:contributor: Artz, William E.

Subjects

dc:subject × 1

Agriculture, Food Science and Technology

Rights

Language dc:language: eng

Identifiers

dc:identifier.*

Identifier: (MiAaPQ)AAI3017213
OAI identifier oai:identifier: oai:www.ideals.illinois.edu:2142/83671

Chain of custody

source

Harvested from: University of Illinois - Urbana-Champaign
Base URL: www.ideals.illinois.edu/oai-pmh
Last updated: 2026-07-22
Source record: OAI-PMH GetRecord

related terms

citation

Soheili, Kambiz C.. Analysis of Heated Chemically and Genetically Modified Lipids. Dissertation thesis, University of Illinois at Urbana-Champaign, 2015. http://hdl.handle.net/2142/83671

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