Monitoring the effect of natural antioxidants of changes of RBD palm olein during deep-fat frying by fourier transform infrared spectroscopy.
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Main Authors: | , , |
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Format: | Texto biblioteca |
Language: | eng |
Published: |
Medan : IOPRI,
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Subjects: | antioxidantes naturales, Calidad., espectrometria infraroja, Freidura, |
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