Changes of Beta-Carotene content during heating of Red Palm Olein.

Changes of Beta-Carotene content during heating of Red Palm Olein.

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Bibliographic Details
Main Authors: Seiza Ahmed Alyas 41800, autor. aut, Aminah Abdulah 41801., Nor Aini Idris 41802., Malaysian Palm Oil Board, MPOB 50178., School of Chemical Studies and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia 41803.
Format: Texto biblioteca
Language:ng
Published: ©200
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