. . "RIV/60461373:22330/09:00022366" . . "Oxidation of Olive Oils during Microwave and Conventional Heating for Fast Food Preparation"@en . "Oxidation of Olive Oils during Microwave and Conventional Heating for Fast Food Preparation" . . "5"^^ . . "S" . . "Dole\u017Eal, Marek" . . "Oxidation of Olive Oils during Microwave and Conventional Heating for Fast Food Preparation" . "Luke\u0161ov\u00E1, Dobromila" . "000269005600054" . . "3"^^ . "[4FF3D1107D4D]" . . . . "Pokorn\u00FD, Jan" . "Czech Journal of Food Science" . . "5"^^ . . "22330" . "Mahmoud, E. A." . "The oxidation stability of extra virgin and refined olive oils produced in different countries were studied under different conditions of microwave and conventional rating. The evaluated parameters were peroxide value, content of conjugated dienes and trienes and fatty acid composition." . "Z(MSM6046137305)" . "RIV/60461373:22330/09:00022366!RIV10-MSM-22330___" . "CZ - \u010Cesk\u00E1 republika" . "1212-1800" . "Oxidation of Olive Oils during Microwave and Conventional Heating for Fast Food Preparation"@en . . "The oxidation stability of extra virgin and refined olive oils produced in different countries were studied under different conditions of microwave and conventional rating. The evaluated parameters were peroxide value, content of conjugated dienes and trienes and fatty acid composition."@en . "olive oil, conventional heating; microwave heating, lipid oxidation"@en . "332471" . . . . "27" . "Dost\u00E1lov\u00E1, Jana" . .