The Stability of Almond and Corn Oils for Use in Parenteral Solutions
β Scribed by Hizon, Rafael P. ;Huyck, C.Lee
- Publisher
- Elsevier
- Year
- 1956
- Weight
- 511 KB
- Volume
- 45
- Category
- Article
- ISSN
- 0095-9553
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## Abstract Today, palm oil and its products, mainly palm olein, belong to the most important oils used for the preparation of fried food. The reason is that the oil is relatively cheap, it is available in huge amounts, it has a high oxidative stability and results in highβquality and tasty foods.