[On changes in the properties of sunflower oid in the process of frying in the production of canned goods].
D000818:Animals; D005224:Fats, Unsaturated / Q000032:analysis / Q000378:metabolism / Q000633:toxicity; D005228:Fatty Acids, Essential / Q000032:analysis; D005399:Fishes; D005519:Food Preservation; D005525:Food-Processing Industry; D006358:Hot Temperature; D006878:Hydroxides; D007455:Iodine; D051379:Mice; D010545:Peroxides / Q000032:analysis; D011188:Potassium
D005224:Fats, Unsaturated; D005228:Fatty Acids, Essential; D006878:Hydroxides; D010545:Peroxides; D007455:Iodine; D011188:Potassium
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