Peroxide value in repeatedly heated vegetable oils using different types of food in the frying process

Peroxide value in repeatedly heated vegetable oils using different types of food in the frying process

Bibliographic Details
Main Authors: Nabillah, MJ, Shamil, S, Kong, SY, Hazimah, AS, Azman, A, Azlina, MF, Qodriyah, MS, Kamisah, Y, Kamsiah, J
Format: Article
Language:English
Published: Penerbit UKM 2011
Online Access:http://journalarticle.ukm.my/2843/
http://journalarticle.ukm.my/2843/
http://journalarticle.ukm.my/2843/1/192.pdf
id ukm-2843
recordtype eprints
spelling ukm-28432016-12-14T06:32:49Z http://journalarticle.ukm.my/2843/ Peroxide value in repeatedly heated vegetable oils using different types of food in the frying process Nabillah, MJ Shamil, S Kong, SY Hazimah, AS Azman, A Azlina, MF Qodriyah, MS Kamisah, Y Kamsiah, J Penerbit UKM 2011-06 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/2843/1/192.pdf Nabillah, MJ and Shamil, S and Kong, SY and Hazimah, AS and Azman, A and Azlina, MF and Qodriyah, MS and Kamisah, Y and Kamsiah, J (2011) Peroxide value in repeatedly heated vegetable oils using different types of food in the frying process. Medicine & Health, 6 (1 Supp). p. 192. ISSN 1823-2140 http://www.ppukm.ukm.my/ukmmcjournal/index.php
repository_type Digital Repository
institution_category Local University
institution Universiti Kebangasaan Malaysia
building UKM Institutional Repository
collection Online Access
language English
format Article
author Nabillah, MJ
Shamil, S
Kong, SY
Hazimah, AS
Azman, A
Azlina, MF
Qodriyah, MS
Kamisah, Y
Kamsiah, J
spellingShingle Nabillah, MJ
Shamil, S
Kong, SY
Hazimah, AS
Azman, A
Azlina, MF
Qodriyah, MS
Kamisah, Y
Kamsiah, J
Peroxide value in repeatedly heated vegetable oils using different types of food in the frying process
author_facet Nabillah, MJ
Shamil, S
Kong, SY
Hazimah, AS
Azman, A
Azlina, MF
Qodriyah, MS
Kamisah, Y
Kamsiah, J
author_sort Nabillah, MJ
title Peroxide value in repeatedly heated vegetable oils using different types of food in the frying process
title_short Peroxide value in repeatedly heated vegetable oils using different types of food in the frying process
title_full Peroxide value in repeatedly heated vegetable oils using different types of food in the frying process
title_fullStr Peroxide value in repeatedly heated vegetable oils using different types of food in the frying process
title_full_unstemmed Peroxide value in repeatedly heated vegetable oils using different types of food in the frying process
title_sort peroxide value in repeatedly heated vegetable oils using different types of food in the frying process
publisher Penerbit UKM
publishDate 2011
url http://journalarticle.ukm.my/2843/
http://journalarticle.ukm.my/2843/
http://journalarticle.ukm.my/2843/1/192.pdf
first_indexed 2023-09-18T19:37:09Z
last_indexed 2023-09-18T19:37:09Z
_version_ 1777405347061825536

Similar Items