Peroxide value in repeatedly heated vegetable oils using different types of food in the frying process

Peroxide value in repeatedly heated vegetable oils using different types of food in the frying process

Bibliographic Details
Main Authors: Nabillah, MJ, Shamil, S, Kong, SY, Hazimah, AS, Azman, A, Azlina, MF, Qodriyah, MS, Kamisah, Y, Kamsiah, J
Format: Article
Language:English
Published: Penerbit UKM 2011
Online Access:http://journalarticle.ukm.my/2843/
http://journalarticle.ukm.my/2843/
http://journalarticle.ukm.my/2843/1/192.pdf

Internet

http://journalarticle.ukm.my/2843/
http://journalarticle.ukm.my/2843/
http://journalarticle.ukm.my/2843/1/192.pdf

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