Extraction and physicochemical properties of low free fatty acid crude palm oil-Reference-Cited by-同舟云学术

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Extraction and physicochemical properties of low free fatty acid crude palm oil

Published:2009-03 Issue:2 Volume:113 Page:645-650
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Tan Choon-Hui,Ghazali Hasanah M.,Kuntom Ainie,Tan Chin-Ping,Ariffin Abdul A.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

1. AOCS. (1993). Determination of tocopherols and tocotrienols in vegetable oils and fats by HPLC (pp. 8–89). AOCS.

2. Effects of palm oil processing parameters on yield;Baryeh;Journal of Food Engineering,2001

3. The oil palm and its sustainability;Basiron;Journal of Oil Palm Research,2004

4. Fats and oils handbook;Bockisch,1998

5. On the experimental attainment of optimum conditions;Box;Journal of Royal Statistical Society Series,1951

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