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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التفاصيل البيبلوغرافية
المؤلف الرئيسي:	Hussein, Rabeaah
التنسيق:	أطروحة
اللغة:	English
منشور في:	2006
الموضوعات:	RA1190-1270 Toxicology Poisons
الوصول للمادة أونلاين:	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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id	my-usm-ep.8864
record_format	uketd_dc
spelling	my-usm-ep.88642017-03-22T01:59:54Z Analysis Of Acrylamide Monomer Formation In Refined, Bleached And Deodorised Palm Olein During Deep Frying Of French Fries [RA1242.A33 R114 2006 f rb]. 2006-04 Hussein, Rabeaah RA1190-1270 Toxicology. Poisons 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, Swedish National Food Authority (SNFA) announced the discovery of high levels of Acrylamide formation in a wide range of starch-based foods, which are fried or baked at high temperatures particularly French fries, crisps and various fried foods.Acrylamide is a synthetic monomer. 2006-04 Thesis http://eprints.usm.my/8864/ 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 application/pdf en public masters Universiti Sains Malaysia Pusat Pengajian Sains Farmasi
institution	Universiti Sains Malaysia
collection	USM Institutional Repository
language	English
topic	RA1190-1270 Toxicology Poisons
spellingShingle	RA1190-1270 Toxicology Poisons Hussein, Rabeaah Analysis Of Acrylamide Monomer Formation In Refined, Bleached And Deodorised Palm Olein During Deep Frying Of French Fries [RA1242.A33 R114 2006 f rb].
description	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, Swedish National Food Authority (SNFA) announced the discovery of high levels of Acrylamide formation in a wide range of starch-based foods, which are fried or baked at high temperatures particularly French fries, crisps and various fried foods.Acrylamide is a synthetic monomer.
format	Thesis
qualification_level	Master's degree
author	Hussein, Rabeaah
author_facet	Hussein, Rabeaah
author_sort	Hussein, Rabeaah
title	Analysis Of Acrylamide Monomer Formation In Refined, Bleached And Deodorised Palm Olein During Deep Frying Of French Fries [RA1242.A33 R114 2006 f rb].
title_short	Analysis Of Acrylamide Monomer Formation In Refined, Bleached And Deodorised Palm Olein During Deep Frying Of French Fries [RA1242.A33 R114 2006 f rb].
title_full	Analysis Of Acrylamide Monomer Formation In Refined, Bleached And Deodorised Palm Olein During Deep Frying Of French Fries [RA1242.A33 R114 2006 f rb].
title_fullStr	Analysis Of Acrylamide Monomer Formation In Refined, Bleached And Deodorised Palm Olein During Deep Frying Of French Fries [RA1242.A33 R114 2006 f rb].
title_full_unstemmed	Analysis Of Acrylamide Monomer Formation In Refined, Bleached And Deodorised Palm Olein During Deep Frying Of French Fries [RA1242.A33 R114 2006 f rb].
title_sort	analysis of acrylamide monomer formation in refined, bleached and deodorised palm olein during deep frying of french fries [ra1242.a33 r114 2006 f rb].
granting_institution	Universiti Sains Malaysia
granting_department	Pusat Pengajian Sains Farmasi
publishDate	2006
url	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
_version_	1747819722807705600

Analysis Of Acrylamide Monomer Formation In Refined, Bleached And Deodorised Palm Olein During Deep Frying Of French Fries [RA1242.A33 R114 2006 f rb].

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