Quality Characteristics of Palm Olein in Frying Systems

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Quality Characteristics of Palm Olein in Frying Systems

The changes in quality characteristics of refined bleached and deodorised palmole in (RBD olein)during heating and heating with intermittent frying for 5hr/day for 8 consecutive days in 4 different systems were studied.The systems studied included (1)static heating of RED olein without antioxida...

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Bibliographic Details
Main Author:	Asap, Telingai
Format:	Thesis
Language:	English English
Published:	1985
Subjects:	Palm-oil - Analysis
Online Access:	http://psasir.upm.edu.my/id/eprint/8340/ http://psasir.upm.edu.my/id/eprint/8340/1/FSMB_1985_1_A.pdf

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