Nabillah, MJ and Shamil, S and Kong, SY and Hazimah, AS and Azman, A and Azlina, MF and Qodriyah, MS and Kamisah, Y and Kamsiah, J (2011) Peroxide value in repeatedly heated vegetable oils using different types of food in the frying process. Medicine & Health, 6 (1 Supp). p. 192. ISSN 1823-2140
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| Item Type: | Article |
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| Keywords: | peroxide value; palm oil; soybean oil; keropok lekor; repeatedly heated oil |
| Journal: | Medicine & Health |
| ID Code: | 2843 |
| Deposited By: | Ms Arzian |
| Deposited On: | 10 Sep 2011 01:42 |
| Last Modified: | 14 Dec 2016 06:32 |
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