Effect of processing methods on virgin coconut oil initial and storage quality
ABSTRACT Four virgin coconut oils from different processing methods, namely, fermentation, fermentation with heat, centrifuge and enzymatic were produced and compared for yield, quality and consumer acceptability. The oil samples were also evaluated weekly for its free fatty acid value (FFA), moistu...
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| Formáid: | Tráchtas |
| Teanga: | English |
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2006.
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