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

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

Bibliográfalaš dieđut
Váldodahkkit: Che Man, Yaakob, Tan, Chin Ping, Irwandi, Jaswir, Liu, Jia Long, Selamat, Jinap, Mohd Ghazali, Hasanah, Jamilah, B., Yusoff, M. S. A.
Materiálatiipa: Monograph
Giella:English
Almmustuhtton: The Research Unit, Universiti Putra Malaysia 1999
Liŋkkat: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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