Effect of Moisture Content and Heat Treatment on Peroxide Value and Oxidative Stability of Crude Palm Kernel Oil

Autor:	Akinoso Rahman, Aremu Ademola Kabir, Raji Abdulganiy Olayinka
Rok vydání:	2011
Předmět:	Agronomy Chemistry Flavour General Physics and Astronomy General Materials Science Palm kernel oil Peroxide value Physical and Theoretical Chemistry Oil mill Pulp and paper industry Water content Mathematical Physics Roasting
Zdroj:	Pakistan Journal of Scientific & Industrial Research Series A: Physical Sciences. 54:33-39
ISSN:	2223-2559 2221-6413
DOI:	10.52763/pjsir.phys.sci.54.1.2011.33.39
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::28caa6207adadaa4151c2e36f1645f4f https://doi.org/10.52763/pjsir.phys.sci.54.1.2011.33.39 Zobrazit plný text záznamu