QUALITY CHANGES OF REFINED-BLEACHED-DEODORIZED (RBD) PALM OLEIN, SOYBEAN OIL AND THEIR BLENDS DURING DEEP-FAT FRYING-Reference-Cited by-同舟云学术

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QUALITY CHANGES OF REFINED-BLEACHED-DEODORIZED (RBD) PALM OLEIN, SOYBEAN OIL AND THEIR BLENDS DURING DEEP-FAT FRYING

Published:1999-09 Issue:3 Volume:6 Page:181-193
ISSN:1065-7258
Container-title:Journal of Food Lipids
language:en
Short-container-title:J Food Lipids

Author:

MAN Y.B. CHE,LIU J.L.,JAMILAH B.,RAHMAN R. ABDUL

Publisher

Wiley

Subject

General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4522.1999.tb00142.x/fullpdf

Reference18 articles.

1. AOAC . 1984 . Official Methods of Analytical Chemist , 14th Ed. Association of Official Analytical Chemist, pp.251 , 251 -428 , Washington, DC.

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