Bleaching with blends of bleaching earth and activated carbon reduces color and oxidation products of carp oil
Author:
Affiliation:
1. Unit Operations Laboratory, School of Chemistry and FoodFederal University of Rio GrandeRio GrandeRSBrazil
2. Food EngineeringFederal University of PampaBagéRSBrazil
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201400223
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4. Deodorisation process variables for croaker (M. furnieri) oil
5. Carbonaceous materials from seed hulls for bleaching of vegetable oils
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