PENGARUH LAMA WAKTU KONTAK KULIT PISANG KEPOK (Musa Acuminata L.) PADA MINYAK GORENG BEKAS TERHADAP PENURUNAN KADAR ASAM LEMAK BEBAS
Abstract: The Effect of The Duration of The banana Peel Dipped In Used Cooking Oil Toward The Decrease of Free Fatty Acid. The aim of this research is to determine the effect of the contact duration of kepok banana skin (Musa acuminata) on used cooking oil toward the degradation of the level of free...
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| Main Authors: | , |
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| Format: | Book |
| Published: |
Poltekkes Kemenkes Pontianak,
2016-07-01T00:00:00Z.
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| Online Access: | Connect to this object online. |
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Internet
Connect to this object online.3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |