Development and evaluation of an impedance spectroscopy sensor to assess cooking oil quality
When the cooking oil is used repeatedly, several unwanted substances are generated, which may cause health problems. This study was conducted to determine the possibility of using the impedance spectroscopy to differentiate among varying cooking oil quality at various intervals of heating time at co...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
2014
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| Online Access: | http://psasir.upm.edu.my/id/eprint/37050/ http://psasir.upm.edu.my/id/eprint/37050/1/Development%20and%20evaluation%20of%20an%20impedance%20spectroscopy%20sensor%20to%20assess%20cooking%20oil%20quality.pdf |