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Effects of natural and synthetic antioxidants on changes in RBD palm olein during deep-fat frying


Citation

Che Man, Yaakob and Tan, Chin Ping and Irwandi, Jaswir and Liu, Jia Long and Selamat, Jinap and Mohd Ghazali, Hasanah and Jamilah, B. and Yusoff, M. S. A. (1999) Effects of natural and synthetic antioxidants on changes in RBD palm olein during deep-fat frying. Research Report. The Research Unit, Universiti Putra Malaysia, Serdang, Selangor.

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Additional Metadata

Item Type: Monograph (Research Report)
Divisions: Faculty of Food Science and Biotechnology
Publisher: The Research Unit, Universiti Putra Malaysia
Notes: Supported by IRPA Grand 03-02-04-0003
Keywords: Deep fat frying; Antioxidants; Oxidation; Quality parameters; RBD palm olein
Depositing User: Azhar Abdul Rahman
Date Deposited: 19 Apr 2016 13:15
Last Modified: 24 Feb 2017 10:21
URI: http://psasir.upm.edu.my/id/eprint/42543
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