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

التفاصيل البيبلوغرافية
المؤلفون الرئيسيون: Che Man, Yaakob, Tan, Chin Ping, Irwandi, Jaswir, Liu, Jia Long, Selamat, Jinap, Mohd Ghazali, Hasanah, Jamilah, B., Yusoff, M. S. A.
التنسيق: Monograph
اللغة:English
منشور في: The Research Unit, Universiti Putra Malaysia 1999
الوصول للمادة أونلاين: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

الانترنت

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

مواد مشابهة