Interdigitated electrode (IDE) sensor for frying oil degradation assessment during heating
The repeated usage of frying oil had been proven hazardous to human health due to degradation process by thermal reactions that contribute to the formation of polar compounds in the oil, which in turn changes the quality of the oil. The oxidized products and lipid polymers formed in repeatedly-used...
Saved in:
| 主要作者: | |
|---|---|
| 格式: | Thesis |
| 语言: | English |
| 出版: |
2015
|
| 主题: | |
| 在线阅读: | http://psasir.upm.edu.my/id/eprint/56204/1/FK%202015%202RR.pdf |
| 标签: |
添加标签
没有标签, 成为第一个标记此记录!
|