PENGARUH SUHU DAN LAMA PROSES MENGGORENG (DEEP FRYING) TERHADAP PEMBENTUKAN ASAM LEMAK TRANS | Zendy

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PENGARUH SUHU DAN LAMA PROSES MENGGORENG (DEEP FRYING) TERHADAP PEMBENTUKAN ASAM LEMAK TRANS

Author(s) -

Ratu Ayu Dewi Sartika

Publication year - 2010

Publication title -

makara journal of science

Language(s) - Uncategorized

Resource type - Journals

eISSN - 2339-1995

pISSN - 2356-0851

DOI - 10.7454/mss.v13i1.354

Subject(s) - physics , chemistry

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