Oxidative stability of blended oil on deep-fried potato chips using different antioxidant /

Oxidative stability of blended oil on deep-fried potato chips using different antioxidant /

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書目詳細資料
主要作者:	Mahzad Nafar (Author)
格式:	Thesis 圖書
語言:	Malay
主題:	Universiti Kebangsaan Malaysia > Dissertations. Oils and fats. Dissertations, Academic > Malaysia. Antioxidants. Oxidation. QD281.O9
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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