Effects of natural and synthetic antioxidants on changes in RBD palm olein during deep-fat frying

Detalles Bibliográficos
Main Authors:	Che Man, Yaakob, Tan, Chin Ping, Irwandi, Jaswir, Liu, Jia Long, Selamat, Jinap, Mohd Ghazali, Hasanah, Jamilah, B., Yusoff, M. S. A.
Formato:	Monograph
Idioma:	English
Publicado:	The Research Unit, Universiti Putra Malaysia 1999
Acceso en liña:	http://psasir.upm.edu.my/id/eprint/42543/1/Effects%20of%20natural%20and%20synthetic%20antioxidants%20on%20changes%20in%20RBD%20palm%20olein%20during%20deep-fat%20frying.pdf

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