COMPARATIVE STUDY OF STABILITY MEASUREMENTS FOR TWO FRYING OILS: SOYBEAN OIL AND REFINED PALM OIL

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PAMBOU TOBI N.P.; NZIKOU J.M.

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Journal Paper

Paper Information

Journal: ADVANCED JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2010 | Volume:2 | Issue:1 Page(s): 22-27

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Title

COMPARATIVE STUDY OF STABILITY MEASUREMENTS FOR TWO FRYING OILS: SOYBEAN OIL AND REFINED PALM OIL

Author(s)

PAMBOU TOBI N.P. | NZIKOU J.M. | Issue Writer Certificate

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Abstract

Cites

EVALUATION OF OXIDATIVE STABILITY OF OLIVE OIL

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APA: Copy

PAMBOU TOBI, N.P., & NZIKOU, J.M.. (2010). COMPARATIVE STUDY OF STABILITY MEASUREMENTS FOR TWO FRYING OILS: SOYBEAN OIL AND REFINED PALM OIL. ADVANCED JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2(1), 22-27. SID. https://sid.ir/paper/612971/en

Vancouver: Copy

PAMBOU TOBI N.P., NZIKOU J.M.. COMPARATIVE STUDY OF STABILITY MEASUREMENTS FOR TWO FRYING OILS: SOYBEAN OIL AND REFINED PALM OIL. ADVANCED JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2010;2(1):22-27. Available from: https://sid.ir/paper/612971/en

IEEE: Copy

N.P. PAMBOU TOBI, and J.M. NZIKOU, “COMPARATIVE STUDY OF STABILITY MEASUREMENTS FOR TWO FRYING OILS: SOYBEAN OIL AND REFINED PALM OIL,” ADVANCED JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 2, no. 1, pp. 22–27, 2010, [Online]. Available: https://sid.ir/paper/612971/en

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