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

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Main Authors: Nabillah, MJ, Shamil, S, Kong, SY, Hazimah, AS, Azman, A, Azlina, MF, Qodriyah, MS, Kamisah, Y, Kamsiah, J
Format: Article
Language:English
Published: Penerbit UKM 2011
Online Access:http://journalarticle.ukm.my/2843/1/192.pdf
http://journalarticle.ukm.my/2843/
http://www.ppukm.ukm.my/ukmmcjournal/index.php
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spelling my-ukm.journal.28432016-12-14T06:32:49Z http://journalarticle.ukm.my/2843/ Peroxide value in repeatedly heated vegetable oils using different types of food in the frying process Nabillah, MJ Shamil, S Kong, SY Hazimah, AS Azman, A Azlina, MF Qodriyah, MS Kamisah, Y Kamsiah, J Penerbit UKM 2011-06 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/2843/1/192.pdf 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 http://www.ppukm.ukm.my/ukmmcjournal/index.php
institution Universiti Kebangsaan Malaysia
building Perpustakaan Tun Sri Lanang Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Kebangsaan Malaysia
content_source UKM Journal Article Repository
url_provider http://journalarticle.ukm.my/
language English
format Article
author Nabillah, MJ
Shamil, S
Kong, SY
Hazimah, AS
Azman, A
Azlina, MF
Qodriyah, MS
Kamisah, Y
Kamsiah, J
spellingShingle Nabillah, MJ
Shamil, S
Kong, SY
Hazimah, AS
Azman, A
Azlina, MF
Qodriyah, MS
Kamisah, Y
Kamsiah, J
Peroxide value in repeatedly heated vegetable oils using different types of food in the frying process
author_facet Nabillah, MJ
Shamil, S
Kong, SY
Hazimah, AS
Azman, A
Azlina, MF
Qodriyah, MS
Kamisah, Y
Kamsiah, J
author_sort Nabillah, MJ
title Peroxide value in repeatedly heated vegetable oils using different types of food in the frying process
title_short Peroxide value in repeatedly heated vegetable oils using different types of food in the frying process
title_full Peroxide value in repeatedly heated vegetable oils using different types of food in the frying process
title_fullStr Peroxide value in repeatedly heated vegetable oils using different types of food in the frying process
title_full_unstemmed Peroxide value in repeatedly heated vegetable oils using different types of food in the frying process
title_sort peroxide value in repeatedly heated vegetable oils using different types of food in the frying process
publisher Penerbit UKM
publishDate 2011
url http://journalarticle.ukm.my/2843/1/192.pdf
http://journalarticle.ukm.my/2843/
http://www.ppukm.ukm.my/ukmmcjournal/index.php
_version_ 1643735515058405376
score 13.211869

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