Analysis of the Behavior of Local Cooking Utensils in Tap Water, Salt Tap Water and Vegetable Oil According to the Temperature

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ISSN Print: 2164-2761
ISSN Online: 2164-277X
www.scirp.org/journal/ojmetal
E-mail: ojmetal@scirp.org

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"Analysis of the Behavior of Local Cooking Utensils in Tap Water, Salt Tap Water and Vegetable Oil According to the Temperature"
written by Mamadou Babacar Ndiaye, Sandrine Bec, Bernard Coquillet, Ibrahima Khalil Cissé,
published by Open Journal of Metal, Vol.3 No.4, 2013

has been cited by the following article(s):

[1]	Electrochemical Impedance Spectroscopy (EIS) Characterization of Kitchen Utensils Used as Materials for Local Cooking in Two Culinary Media
	2020

[2]	ELECTROCHEMICAL IMPEDANCE SPECTROSCOPY CHARACTERIZATION OF KITCHEN UTENSILS USED AS MATERIALS FOR LOCAL COOKING IN TWO …
	2018

[3]	CURRICULUM PROJECT "Senegalese Foodways"
	Fulbright-Hays Seminar Abroad 2016, 2016

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[1]	Electrochemical Impedance Spectroscopy 2020 DOI:10.5772/intechopen.90877