Effects of natural and synthetic antioxidants on changes in refined, bleached, and deodorized palm olein during deep-fat frying of potato chips

✍ Scribed by Y. B. Che Man; C. P. Tan

• Book ID: 107496707
• Publisher: Springer-Verlag
• Year: 1999
• Tongue: English
• Weight: 96 KB
• Volume: 76
• Category: Article
• ISSN: 0003-021X
• DOI: 10.1007/s11746-999-0240-y