J.L. LIU

1. QUALITY CHANGES OF REFINED‐BLEACHED‐DEODORIZED (RBD) PALM OLEIN, SOYBEAN OIL AND THEIR BLENDS DURING DEEP‐FAT FRYING
   1999/09/01 by Y. B. Che Man, J.L. LIU, B. JAMILAH +1 · 1 citation
   Chemistry · #Acid value #Biochemistry #Chemistry #Edible Oils Quality and Analysis #Food science #Iodine value #Palm oil #Peroxide value #Soybean oil