2011•Unpublished venueRequires access

Peroxide value in repeatedly heated vegetable oils using different types of food in the frying process

MJ Nabillah, S. Shamil, Sy Kong, A A Hazimah, Azreen Azman, M. D. Azlina, Qodriyah, Yusof Kamisah, Kamsiah Jaarin

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Key concepts: Peroxide value, Food science, Value (mathematics), Process (computing), Pulp and paper industry, Food processing, Mathematics, Edible oil

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Peroxide value in repeatedly heated vegetable oils using different types of food in the frying process — Research Paper | ScholarLens