Chlorine analysis on palm olein
In In palm oil industry, during the deodorization stage of the edible oils, chlorine ion is said to be formed as high temperature of the treatment caused the ion to bond to the hydrocarbon chain of the lipid molecule in oil. The chloride formation is categorized as contaminants by the European Food...
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| Main Author: | |
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| Format: | Student Project |
| Language: | en |
| Published: |
2019
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| Subjects: | |
| Online Access: | https://ir.uitm.edu.my/id/eprint/118562/2/118562.pdf https://ir.uitm.edu.my/id/eprint/118562/ |
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