Effect of storage on the quality of processed palm oil collected from local milling points within Ile-Ife, Osun State, Nigeria

Author:

Akinola Saheed AdekunleORCID,Omafuvbe Bridget Okiemute,Adeyemo Rasheed Omotayo,Ntulume Ibrahim,Ailero Adamu Almustapha

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference26 articles.

1. Abdulkadir AG, Jimoh WLO (2013) Comparative analysis of physico-chemical properties of extracted and collected palm oil and tallow. ChemSearch J 4(2):44–54

2. Akinola FF, Oguntibeju OO, Adisa AW, Owojuyigbe OS (2010) Physico-chemical properties of palm oil from different palm local factories in Nigeria. J Food Agric Environ 8:264–269

3. Almeida DTD, Viana TV, Costa MM, Silva CDS, Feitosa S (2018) Effects of different storage conditions on the oxidative stability of crude and refined palm oil, olein and stearin (Elaeis guineensis). Food Sci Technol Campinas 39(1):211–217. https://doi.org/10.1590/fst.43317

4. AOAC (2012) Official methods of analysis, 19th edn. Association of Official Analytical Chemist, Washington, DC

5. Aurand LW, Woods AE, Wells MR (2007) Food composition and analysis. Avi-Van Nostrand and Reinhold, New York, pp 216–217. Doi: 10. 1007/978-94-015-7398-6_7

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