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ABSTRACT : <br /> <br /> <br /> <br /> The influence of thermal to the oxidative stability of edible oil can be determined by their peroxide value. In addition, the aging and bleaching processes during purification of oils can be studied spectrophotometrically in UV regio...
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/6037 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |