Open AccessPhysical Blending Characteristic of Fish Oil and Sesame Oil
Author(s) -
Lukita Purnamayati,
Sumardianto,
Romadhon Romadhon,
Eko Nurcahya Dewi
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/246/1/012054
Subject(s) - iodine value , saponification value , fish oil , acid value , saponification , food science , sesame oil , chemistry , unsaturated fatty acid , fatty acid , omega 3 fatty acid , fish <actinopterygii> , composition (language) , botany , polyunsaturated fatty acid , organic chemistry , biology , biochemistry , horticulture , docosahexaenoic acid , fishery , sesamum , linguistics , philosophy