QUALITY IMPROVEMENT OF USED (ex FRIED CHICKEN) VEGETABLES OIL BY SOAKING
Used cooking/vegetable oil has different physicochemistry characteristic compare to fresh cooking oil. The quality of used cooking oil getting lower because of repeatedly heated during frying process. Traditionally, in West Java, fresh banana skin, especially from kepok banana (Musa parasisiacal, Li...
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| Format: | Theses |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/17283 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |