Monitoring the change patterns of physicochemical properties of oil blend as function of storage time.

The aim of this study was to investigate the effect of storage time, type and concentration level of frying oil on the physicochemical properties of oil blend during 8 consecutive week storage. The physicochemical properties of frying media, namely melting point, iodine value (IV), peroxide value...

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Bibliographic Details

Main Authors:	Naghshineh, Mahsa, Ariffin, Abdul Aziz, Mohd Ghazali, Hasanah, Mirhosseini, Hamed, Kuntom, Ainie, Mohammed, Abdulkarim Sabo
Format:	Article
Language:	en English
Published:	Wfl Publisher 2009
Subjects:	Oils and fats — Analysis.
Online Access:	http://psasir.upm.edu.my/id/eprint/15726/1/Monitoring%20the%20change%20patterns%20of%20physicochemical%20.pdf http://psasir.upm.edu.my/id/eprint/15726/ http://www.isfae.org/scientficjournal/2009/issue3/abstracts/abstract23.php
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