VARIASI WAKTU KONTAK ARANG AKTIF UNTUK MENURUNKAN BILANGAN PEROKSIDA PADA MINYAK GORENG BEKAS PAKAI
Vegetable oil in the cooking process usually is used multiple times to fry food. This process exposes the oil to heat and oxidation. The oil itself is lipid. Lipid is a triglyceride, which means three carboxylic acids are bonded to one molecule of glycerol to form of ester. Exposing triglyceride to...
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| Main Authors: | , |
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| Format: | Book |
| Published: |
Fakultas Kesehatan Universitas Nahdlatul Ulama Surabaya,
2021-04-01T00:00:00Z.
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| Online Access: | Connect to this object online. |
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Connect to this object online.3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |