MODEL MATEMATIS KETENGIKAN BAHAN PANGAN BERLEMAK SELAMA PROSES PENYIMPANAN SEBAGAI FUNGSI DARI VARIASI ANGKA PEROKSIDA MINYAK AWAL DAN KETERSEDIAAN OKSIGEN DALAM KEMASAN
Rancidity is a damage or change in odor and flavor in the fat or fatty food. As one of fatty food products, peanut is susceptible to rancidity during storage.The duration of oil heating resulting in changes of peroxide value of oil as a medium for frying provides quality changes in fried ingredients...
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2011
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