Determination of free fatty acids in palm oil by near-infrared reflectance spectroscopy

By Man Y.   Moh M.  

Journal of the American Oil Chemists' Society, Vol. 75, Iss. 5, 1998-05 ,pp. : 557-562

Springer Publishing Company

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Determination of iodine value of palm oil by fourier transform infrared spectroscopy

By Che Man Y.   Setiowaty G.   Voort F.  

Journal of the American Oil Chemists' Society, Vol. 76, Iss. 6, 1999-06 ,pp. : 693-699

Springer Publishing Company

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

By Jaswir Irwandi   Che Man Yaakob  

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

Springer Publishing Company

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Determination of anisidine value in thermally oxidized palm olein by fourier transform infrared spectroscopy

By Che Man Y.   Setiowaty G.  

Journal of the American Oil Chemists' Society, Vol. 76, Iss. 2, 1999-02 ,pp. : 243-247

Springer Publishing Company

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Effects of natural and synthetic antioxidants on changes in refined, bleached, and deodorized palm olein during deep-fat frying of potato chips

By Che Man Y.   Tan C.  

Journal of the American Oil Chemists' Society, Vol. 76, Iss. 3, 1999-03 ,pp. : 331-339

Springer Publishing Company

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