Dielectric and fluorescence spectroscopy techniques for determination of palm olein degradation during batch deep fat frying
Degradation of frying oil by series of complex chemical reaction during frying process will lead to the formation of undesirable compounds which affecting the quality of frying oil. Conventional chemical methods for frying oil quality assessment are well known to be time consuming, require skille...
| Հիմնական հեղինակ: | |
|---|---|
| Ձևաչափ: | Թեզիս |
| Լեզու: | English |
| Հրապարակվել է: |
2017
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| Խորագրեր: | |
| Առցանց հասանելիություն: | http://psasir.upm.edu.my/id/eprint/70959/1/FK%202017%207%20-%20IR.pdf |