Comparison of the frying stability of standard palm olein and special quality palm olein

JAOCS, Journal of the American Oil Chemists' Society

Volumn 85, Issue 3, 2008, Pages 245-251

  Ahmad Tarmizi, Azmil Haizam ^a   Ismail, Razali ^a  

^a Product Development and Advisory Services Division   (Malaysia)

Author keywords

Continuous frying conditions; Special quality palm olein; Stability; Standard palm olein

Indexed keywords

FATTY ACIDS; FOOD PROCESSING; FOOD PRODUCTS; PRODUCTION CONTROL;

CONTINUOUS FRYING CONDITIONS; SPECIAL QUALITY PALM OLEIN; STANDARD PALM OLEIN;

VEGETABLE OILS;

SOLANUM TUBEROSUM;

EID: 39149088638     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-007-1184-8     Document Type: Article

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