Determination of Natural and Synthetic Antioxidants in Palm Oil Using Fourier Transform Infrared Spectroscopy

Lipid oxidation is one of the major deteriorative reactions in cooking oils and often results in a significant loss of quality. Various natural and synthetic antioxidants are used in the prevention or retardation of lipid oxidation. Routine quality control of antioxidants in oil turns out to be m...

पूर्ण विवरण

ग्रंथसूची विवरण
मुख्य लेखक:	Ammawath, Wanna
स्वरूप:	थीसिस
भाषा:	अंग्रेज़ी अंग्रेज़ी
प्रकाशित:	2006
विषय:	Palm oil industry - Research Palm oil
ऑनलाइन पहुंच:	http://psasir.upm.edu.my/id/eprint/160/1/549010_FST_2006_4.pdf

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