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Oxidative stability of blended oil on deep-fried potato chips using different antioxidant / Mahzad Nafar.

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Producer: 2013Description: xv, 88 pages illustrations 30 cmContent type:

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Dissertation note: Thesis (Sarjana Sains) - Universiti Kebangsaan Malaysia, 2013.

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Holdings
Item type	Current library	Home library	Collection	Call number	Materials specified	Copy number	Status	Date due	Barcode
TERHAD	PERPUSTAKAAN TUN SERI LANANG	PERPUSTAKAAN TUN SERI LANANG PILIH SIMPAN TESIS-P. TUN SERI LANANG *ARAS 5	-	TX553.A73M337 2013 [00008051723] (Browse shelf(Opens below))		1	Available		00002111597

Cd yang disertakan adalah duplikasi kepada tesis bercetak dan tidak boleh dirujuk/dipinjam.

Thesis (Sarjana Sains) - Universiti Kebangsaan Malaysia, 2013.

References : pages [73]-88.

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