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Oxidative stability of blended oil on deep-fried potato chips using different antioxidant /

Mahzad Nafar

Oxidative stability of blended oil on deep-fried potato chips using different antioxidant / Mahzad Nafar. - xv, 88 pages illustrations 30 cm.

Cd yang disertakan adalah duplikasi kepada tesis bercetak dan tidak boleh dirujuk/dipinjam.

Thesis (Sarjana Sains) - Universiti Kebangsaan Malaysia, 2013.

References : pages [73]-88.

Subjects--Corporate Names:
Universiti Kebangsaan Malaysia--Dissertations.

Subjects--Topical Terms:
Oils and fats.
Dissertations, Academic--Malaysia.
Antioxidants.
Oxidation. QD281.O9

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Oxidative stability of blended oil on deep-fried potato chips using different antioxidant /

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