Contamination of lard and other animal fat in palm olein used in the frying of meats
A study was conducted to determine the contamination of lard and other animal fats in palm olein used in the frying of meats such as beef, chicken and pork. The meats were fried in the palm olein at 180 oC and the used palm olein were collected and analysed using gas chromatography, high performa...
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| フォーマット: | 学位論文 |
| 言語: | English |
| 出版事項: |
2016
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| 主題: | |
| オンライン･アクセス: | http://psasir.upm.edu.my/id/eprint/69832/1/IPPH%202016%208%20IR.pdf |