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Peroxide value in repeatedly heated vegetable oils using different types of food in the frying process

机译：在油炸过程中使用不同类型的食物反复加热的植物油中的过氧化物值

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Nabillah MJ; Shamil S; Kong SY; Hazimah AS; Azman A; Azlina MF; Qodriyah MS; Kamisah Y; Kamsiah J;
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年度 2011
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正文语种 en
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6. Association of long-term consumption of repeatedly heated mix vegetable oils in different doses and hepatic toxicity through fat accumulation [O] . Gul Ambreen, Afshan Siddiq, Kashif Hussain 2020

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7. Evaluation of the deleterious health effects of consumption of repeatedly heated vegetable oil [O] . Rekhadevi Perumalla Venkata, Rajagopal Subramanyam 2016

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Peroxide value in repeatedly heated vegetable oils using different types of food in the frying process

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