The effects of TBHQ and α-tocopherol on quality characteristics of refined-bleached and deodorized palm olein (RBDPO) during deep-fat frying

Journal of Food Lipids

Volumn 6, Issue 2, 1999, Pages 117-129

  Che Man, Y B ^a   Jialong, L ^a   Liu, J L ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0000350408     PISSN: 10657258     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4522.1999.tb00137.x     Document Type: Article

References (18)

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