METHOD DEVELOPMENT FOR SIMULTANEOUSLY DETERMINATION OF BHA, BHT, PROPYL GALLATE, AND TBHQ IN MARGARINE WITH HIGH PERFORMANCE LIQUID CHROMATOGRAPY
Background: Antioxidants are food additives in oil and fat products usually to decrease the process of rancidity by preventing the oxidation such as in margarine. BHA, BHT, propyl gallate, and TBHQ are commonly used antioxidants. Combinations of antioxidants are generally used in the food product...
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| Format: | Theses |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/45941 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |