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Keyword [Frying palm oil]
Result: 1 - 6 | Page: 1 of 1
1.
The Quality Changes Of Frying Palm Oil And Impact To The Generation Of Acrylamide
2.
Study Of Formation Of Trans Fatty Acids And Heterocyclic Amines In Fried Chicken Legs&Quality Changes Of Palm Oil
3.
Study On The Effect Of Antioxidants On Quality Of Instant Noodle Fried Palm Oil
4.
Effect And Assessment Of Polar Compounds Extracted From Deep-fried Palm Oil On HepG2 Cells
5.
Research On Properties And Improvement Effect Of Fried Palm Oil In Oyster Shell Powder
6.
Biological Evaluation Of Polar Compounds And Its Oxidized Triglycerides From Frying Palm Oil
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