Analysis Of Acrylamide Monomer Formation In Refined, Bleached And Deodorised Palm Olein During Deep Frying Of French Fries [RA1242.A33 R114 2006 f rb].
Pada April 2002, ‘Swedish National Food Authority (SNFA) telah mengumumkan penemuaan pembentukan akrilamida di dalam makanan yang berasaskan kanji, di mana ianya di bakar atau di goreng pada suhu yang tinggi terutamanya kentang goreng dan didalam pelbagai jenis makanan bergoreng. In April 2002, S...
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| Format: | Thesis |
| Language: | English |
| Published: |
2006
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| Online Access: | http://eprints.usm.my/8864/1/ANALYSIS_OF_ACRYLAMIDE_MONOMER_FORMATION_IN_REFINED%2C_BLEACHED_AND_DEODORISED_PALM_OLEIN_DURING_DEEP_FRYING_OF_FRENCH_FRIES.pdf |
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