Determining frying oil deterioration using chemical and physical methods

This research was performed to assess the oil deterioration during deep fat frying. It was also conducted to compare and correlate oil quality parameters namely, total polar compound (TPC), free fatty acids (FFA), peroxide value (PV), P-Anisidine value (p-AV), specific extinction (E1%lcm233, 269n...

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Bibliographic Details
Main Author: Frage Abookleesh, Frage Lhadi
Format: Thesis
Language:English
English
Published: 2009
Subjects:
Online Access:http://psasir.upm.edu.my/id/eprint/8516/1/FSTM_2009_12_UPMIR.pdf
http://psasir.upm.edu.my/id/eprint/8516/
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