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Nazaruddin Ramli, Mahzad Nafar and Irwandi Jaswir, 2012. Oxidative Stability of Blend Oil During Deep-Fat Frying of Potato Chips. Pakistan Journal of Nutrition, 11: 828-832.
DOI: 10.3923/pjn.2012.828.832
URL: https://scialert.net/abstract/?doi=pjn.2012.828.832
DOI: 10.3923/pjn.2012.828.832
URL: https://scialert.net/abstract/?doi=pjn.2012.828.832