Peroxide value in repeatedly heated vegetable oils using different types of food in the frying process

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Peroxide value in repeatedly heated vegetable oils using different types of food in the frying process

Bibliographic Details
Main Authors:	Nabillah, MJ, Shamil, S, Kong, SY, Hazimah, AS, Azman, A, Azlina, MF, Qodriyah, MS, Kamisah, Y, Kamsiah, J
Format:	Article
Language:	English
Published:	Penerbit UKM 2011
Online Access:	http://journalarticle.ukm.my/2843/ http://journalarticle.ukm.my/2843/1/192.pdf

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