Repeatedly heating cooking oil among food premise operators in Bukit Mertajam, Pulau Pinang and determination of peroxide in cooking oil
Introduction: The repeatedly heating cooking oil in preparation of fried food has become a main dietary habit among Malaysian which can cause health impacts on humans. The peroxide value (PV) can be applied to identify cooking oil’s quality through the oxidative change that takes place in fats or oi...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Faculty of Medicine and Health Sciences, Universiti Putra Malaysia
2018
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| Online Access: | http://psasir.upm.edu.my/id/eprint/66153/1/2018120408555706_MJMHS_SP_Nov_2018.pdf |