Use optimization of natural antioxidants in refined, bleached, and deodorized palm olein during repeated deep-fat frying using response surface methodology

被引：0
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作者：
Jaswir, Irwandi [1 ]
Che Man, Yaakob B. [1 ]
机构：
[1] Department of Food Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor DE, Malaysia
来源：
JAOCS, Journal of the American Oil Chemists' Society | 1999年 / 76卷 / 03期
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页码：341 / 348
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