Monitoring the change patterns of physicochemical properties of oil blend as function of storage time.
The aim of this study was to investigate the effect of storage time, type and concentration level of frying oil on the physicochemical properties of oil blend during 8 consecutive week storage. The physicochemical properties of frying media, namely melting point, iodine value (IV), peroxide value...
| Հիմնական հեղինակներ: | , , , , , |
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| Ձևաչափ: | Հոդված |
| Լեզու: | English English |
| Հրապարակվել է: |
Wfl Publisher
2009
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| Խորագրեր: | |
| Առցանց հասանելիություն: | http://psasir.upm.edu.my/id/eprint/15726/1/Monitoring%20the%20change%20patterns%20of%20physicochemical%20.pdf |