Monitoring the effect of natural antioxidants of changes of RBD palm olein during deep-fat frying by fourier transform infrared spectroscopy.

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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Bibliographic Details
Main Authors: 1998 international Oil Palm Conference. Commodity of the past, today, and the future. Proceedings September 23-25 : Bali,Indonesia : 49376., Che Man, Yaakob Bin 50887., Jaswir, irvandi 50888.
Format: Texto biblioteca
Language:eng
Published: Medan : IOPRI,
Subjects:antioxidantes naturales, Calidad., espectrometria infraroja, Freidura,
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record_format koha
spelling dig-fedepalma-123456789-785092022-08-05T10:06:07Z Monitoring the effect of natural antioxidants of changes of RBD palm olein during deep-fat frying by fourier transform infrared spectroscopy. 1998 international Oil Palm Conference. Commodity of the past, today, and the future. Proceedings September 23-25 : Bali,Indonesia : 49376. Che Man, Yaakob Bin 50887. Jaswir, irvandi 50888. antioxidantes naturales Calidad. espectrometria infraroja Freidura 19 ref. 1998. text eng Medan : IOPRI,
institution FEDEPALMA
collection DSpace
country Colombia
countrycode CO
component Bibliográfico
access En linea
databasecode dig-fedepalma
tag biblioteca
region America del Sur
libraryname Centro de Información y Documentación Palmero
language eng
topic antioxidantes naturales
Calidad.
espectrometria infraroja
Freidura
antioxidantes naturales
Calidad.
espectrometria infraroja
Freidura
spellingShingle antioxidantes naturales
Calidad.
espectrometria infraroja
Freidura
antioxidantes naturales
Calidad.
espectrometria infraroja
Freidura
1998 international Oil Palm Conference. Commodity of the past, today, and the future. Proceedings September 23-25 : Bali,Indonesia : 49376.
Che Man, Yaakob Bin 50887.
Jaswir, irvandi 50888.
Monitoring the effect of natural antioxidants of changes of RBD palm olein during deep-fat frying by fourier transform infrared spectroscopy.
description 19 ref.
format Texto
topic_facet antioxidantes naturales
Calidad.
espectrometria infraroja
Freidura
author 1998 international Oil Palm Conference. Commodity of the past, today, and the future. Proceedings September 23-25 : Bali,Indonesia : 49376.
Che Man, Yaakob Bin 50887.
Jaswir, irvandi 50888.
author_facet 1998 international Oil Palm Conference. Commodity of the past, today, and the future. Proceedings September 23-25 : Bali,Indonesia : 49376.
Che Man, Yaakob Bin 50887.
Jaswir, irvandi 50888.
author_sort 1998 international Oil Palm Conference. Commodity of the past, today, and the future. Proceedings September 23-25 : Bali,Indonesia : 49376.
title Monitoring the effect of natural antioxidants of changes of RBD palm olein during deep-fat frying by fourier transform infrared spectroscopy.
title_short Monitoring the effect of natural antioxidants of changes of RBD palm olein during deep-fat frying by fourier transform infrared spectroscopy.
title_full Monitoring the effect of natural antioxidants of changes of RBD palm olein during deep-fat frying by fourier transform infrared spectroscopy.
title_fullStr Monitoring the effect of natural antioxidants of changes of RBD palm olein during deep-fat frying by fourier transform infrared spectroscopy.
title_full_unstemmed Monitoring the effect of natural antioxidants of changes of RBD palm olein during deep-fat frying by fourier transform infrared spectroscopy.
title_sort monitoring the effect of natural antioxidants of changes of rbd palm olein during deep-fat frying by fourier transform infrared spectroscopy.
publisher Medan : IOPRI,
work_keys_str_mv AT 1998internationaloilpalmconferencecommodityofthepasttodayandthefutureproceedingsseptember2325baliindonesia49376 monitoringtheeffectofnaturalantioxidantsofchangesofrbdpalmoleinduringdeepfatfryingbyfouriertransforminfraredspectroscopy
AT chemanyaakobbin50887 monitoringtheeffectofnaturalantioxidantsofchangesofrbdpalmoleinduringdeepfatfryingbyfouriertransforminfraredspectroscopy
AT jaswirirvandi50888 monitoringtheeffectofnaturalantioxidantsofchangesofrbdpalmoleinduringdeepfatfryingbyfouriertransforminfraredspectroscopy
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