Evaluation of the fatty acids in Tiessa (Pouteria Campechian (HBK) Baechni)
Untreated tiessa flour processed at two different periods, namely October 1984 and June 1985, was studied to determine the percent crude fat, iodine number, peroxide value and free fatty acid using standard A.O.A.C. methods. The tiessa flour processed last October, 1984 was packed in 0.004 in. thick...
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| Định dạng: | Luận văn |
| Ngôn ngữ: | English |
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1985.
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