Use optimization of natural antioxidants in refined, bleached, and deodorized palm olein during repeated deep-fat frying using response surface methodology

✍ Scribed by Irwandi Jaswir; Yaakob B. Che Man

• Book ID: 107496708
• Publisher: Springer-Verlag
• Year: 1999
• Tongue: English
• Weight: 519 KB
• Volume: 76
• Category: Article
• ISSN: 0003-021X
• DOI: 10.1007/s11746-999-0241-x