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The effect of oil and temperature of frying to the cholesterol content in egg yolk
To what extent do different oils (rice bran, oil, olive oil, soybean oil, palm oil) friend under different temperature (50, 100, 150, 200 C) decrease the amount of cholesterol in fried egg yolk?
Availability
| ITBRC40359 | SR 540 KIR | Student Reference (SL) | Available |
Detail Information
| Series Title |
ACS Jakarta Extended Essay
|
|---|---|
| Call Number |
SR 540 KIR
|
| Collection Type |
Student Reference
|
| Publisher | ACS JAKARTA : Singapore., 2017 |
| Collation |
37p
|
| Language |
English
|
| ISBN/ISSN |
-
|
|---|---|
| Classification |
540
|
| Edition |
-
|
| Subject(s) | |
| Specific Detail Info |
Result: C
|
Other version/related
No other version available