Effect of type of fried foods on the quality of frying oil / Nor Fishah Mohamad Nor
This study was conducted to determine the effect of types of fried food on the physicochemical properties of palm oil. Determinations of peroxide value, Iodine value and TBA value of frying oil were used to study the stability of palm oil, while polar compounds, polymer compounds, fatty acid content...
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| Format: | Student Project |
| Language: | English |
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Faculty of Applied Sciences
2012
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| Online Access: | http://ir.uitm.edu.my/id/eprint/4964/ http://ir.uitm.edu.my/id/eprint/4964/1/PPb_NOR%20FISHAH%20MOHAMAD%20NOR%20AS%2012_5%20%201.pdf |