Quality Characteristics of Palm Olein in Frying Systems

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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書目詳細資料
主要作者:	Asap, Telingai
格式:	Thesis
語言:	English English
出版:	1985
主題:	Palm-oil - Analysis
在線閱讀:	http://psasir.upm.edu.my/id/eprint/8340/1/FSMB_1985_1_A.pdf
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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