Quality test of bulk palm cooking oil in local market, Banjar, West Java, Indonesia base on Perokside value, iodin value and number of free fatty acid
KRS Rahmah, SS Ramdani, N Kurniasih… - Journal of Physics …, 2019 - iopscience.iop.org
Vegetable oil used as cooking oil was extracted from fruits of plants. vegetable oil is known
as a source energy for human body and an important component for dissolving fat soluble
vitamins such as vitamin A, D, E and K. Bulk palm cooking oil sold in many markets does not
meet quality standards due to damage that can occur during processing such as heating
and during storage. the quality of cooking oil is determined by odor, color, water content,
peroxide number, iodine number and free fatty acid content. Chemical analysis for qulality …
as a source energy for human body and an important component for dissolving fat soluble
vitamins such as vitamin A, D, E and K. Bulk palm cooking oil sold in many markets does not
meet quality standards due to damage that can occur during processing such as heating
and during storage. the quality of cooking oil is determined by odor, color, water content,
peroxide number, iodine number and free fatty acid content. Chemical analysis for qulality …
[PDF][PDF] Quality Test of Bulk Palm Cooking Oil In Local Market, Banjar, West Java, Indonesia Base on Perokside Value, Iodin Value and Number of Free Fatty Acid
SR KR, SS Ramdani, N Kurniasih, A Meilawati… - scholar.archive.org
Vegetable oil used as cooking oil was extracted from fruits of plants. vegetable oil is known
as a source energy for human body and an important component for dissolving fat soluble
vitamins such as vitamin A, D, E and K. Bulk palm cooking oil sold in many markets does not
meet quality standards due to damage that can occur during processing such as heating
and during storage. the quality of cooking oil is determined by odor, color, water content,
peroxide number, iodine number and free fatty acid content. Chemical analysis for qulality …
as a source energy for human body and an important component for dissolving fat soluble
vitamins such as vitamin A, D, E and K. Bulk palm cooking oil sold in many markets does not
meet quality standards due to damage that can occur during processing such as heating
and during storage. the quality of cooking oil is determined by odor, color, water content,
peroxide number, iodine number and free fatty acid content. Chemical analysis for qulality …
以上显示的是最相近的搜索结果。 查看全部搜索结果