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