Effect of Frying Yam (Dioscorea rotunda) on the stability of palm oil.
| dc.creator | International Conference on Palm Oil Product Technology in the eighties.Proceedings | |
| dc.creator | Anyika, L.C. | |
| dc.creator | Oke, O.L. | |
| dc.creator | Okiy, Dere A. | |
| dc.date | 1983. | |
| dc.description | 14 ref. | |
| dc.identifier.url | https://catalogo.fedepalma.org/cgi-bin/koha/opac-detail.pl?biblionumber=19116 | |
| dc.language | spa | |
| dc.publisher | Kuala Lumpur : ISP, | |
| dc.subject | Aceite de palma | |
| dc.subject | Calidad. | |
| dc.subject | Estabilidad. | |
| dc.subject | Fritura. | |
| dc.subject | Names. | |
| dc.subject | Oxidación. | |
| dc.title | Effect of Frying Yam (Dioscorea rotunda) on the stability of palm oil. | |
| dc.type | text |