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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Bibliografski detalji
Glavni autori: Tuti Rustiana (Autor), Dinar Rahayu (Autor)
Format: Knjiga
Izdano: Fakultas Kesehatan Universitas Nahdlatul Ulama Surabaya, 2021-04-01T00:00:00Z.
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3rd Floor Main Library

Detalji primjeraka od 3rd Floor Main Library
Signatura: A1234.567
Primjerak 1 Dostupno