Effects of Frying and Storage Conditions On Physicochemical Properties of Palm Olein and Olive Oil Blends

Effects of Frying and Storage Conditions On Physicochemical Properties of Palm Olein and Olive Oil Blends

The main objective of this study was to investigate the effect of type and concentrations of frying oil namely palm olein (POo) (0, 10, 25, 50, 75, 90 and 100% w/w) and olive oil (OO) (0, 10, 25, 50, 75, 90 and 100% w/w) contents on physicochemical properties of the oil blends. The main physicochemi...

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书目详细资料
主要作者:	Naghshineh, Mahsa
格式:	Thesis
语言:	English English
出版:	2009
主题:	Olive oil - Frying - Case studies Olive oil - Storage - Case studies
在线阅读:	http://psasir.upm.edu.my/id/eprint/5733/1/FSTM_2009_4_abstract.pdf
标签:	添加标签没有标签, 成为第一个标记此记录!

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