VARIASI WAKTU KONTAK ARANG AKTIF UNTUK MENURUNKAN BILANGAN PEROKSIDA PADA MINYAK GORENG BEKAS PAKAI
Vegetable oil in the cooking process usually is used multiple times to fry food. This process exposes the oil to heat and oxidation. The oil itself is lipid. Lipid is a triglyceride, which means three carboxylic acids are bonded to one molecule of glycerol to form of ester. Exposing triglyceride to...
| Main Authors: | , |
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| Format: | Article |
| Language: | Indonesian |
| Published: |
Fakultas Kesehatan Universitas Nahdlatul Ulama Surabaya
2021-04-01
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| Series: | Medical Technology and Public Health Journal |
| Subjects: | |
| Online Access: | https://journal2.unusa.ac.id/index.php/MTPHJ/article/view/1470 |