Use optimization of natural antioxidants in refined, bleached, and deodorized palm olein during repeated deep-fat frying using response surface methodology

Author: Jaswir Irwandi   Che Man Yaakob  

Publisher: Springer Publishing Company

ISSN: 0003-021X

Source: Journal of the American Oil Chemists' Society, Vol.76, Iss.3, 1999-03, pp. : 341-348

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