Comparison between used frying oils namely soybean, sunflower and canola based on physical and chemical tests/ Mohd Azwan Ahmad Badri
This project is carried out to compare the quality of three types of frying oils namely soybean, sunflower and canola before and after usage at three consecutive days of frying. Chemical analyses are carried out to determine the different of the oil samples in terms of peroxide values, anisidine val...
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| Format: | Thesis |
| Language: | English |
| Published: |
2002
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| Online Access: | https://ir.uitm.edu.my/id/eprint/100396/1/100396.pdf https://ir.uitm.edu.my/id/eprint/100396/ |
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