EFFECT OF SOAKING BY OUTER EPIDERMIAL LAYER OF COCONUT MEAT (COCOS NUCIFERA) ON QUALITY OF WASTE COOKING OIL
Cooking oil is a staple food product. Their components and structure may change due to prolong high temperature heating, for example the formation of short-chain fatty acids, double bond destruction, and formation newly compound that might be harmful to human health. Preliminary re...
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/35276 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |