Irwandi Jaswir
Department of Biotechnology, Faculty of Science, International Islamic University, Jalan Gombak, 53100 Kuala Lumpur, Malaysia
Yaakob B. Che Man
Department of Food Technology, Faculty of Food Science and Biotechnology,
Universiti Putra Malaysia, 43400 UPM Serdang, Selangor DE, Malaysia
David D. Kitts
Food, Nutrition and Health, Faculty of Agricultural Sciences, University of British
Columbia, 6650 N.W. Marine Drive, Vancouver, B.C., V6T IW5 Canada
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How to cite this article
Irwandi Jaswir, Yaakob B. Che Man and David D. Kitts, 2003. Relationships Between Fat Deterioration Indices and Sensory Properties of Fried Product. Journal of Applied Sciences, 3: 674-686.
DOI: 10.3923/jas.2003.674.686
URL: https://scialert.net/abstract/?doi=jas.2003.674.686
DOI: 10.3923/jas.2003.674.686
URL: https://scialert.net/abstract/?doi=jas.2003.674.686