Determining frying oil deterioration using chemical and physical methods
This research was performed to assess the oil deterioration during deep fat frying. It was also conducted to compare and correlate oil quality parameters namely, total polar compound (TPC), free fatty acids (FFA), peroxide value (PV), P-Anisidine value (p-AV), specific extinction (E1%lcm233, 269n...
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| Format: | Thesis |
| Language: | English English |
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2009
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| Online Access: | http://psasir.upm.edu.my/id/eprint/8516/1/FSTM_2009_12_UPMIR.pdf |