RESEARCH ARTICLE
Vol. 1 No. 1 1989 June, p. 53-61

IDENTIFICATION OF VOLATILE COMPOUNDS THAT CONTRIBUTE TO THE AROMA OF FRESH PALM OIL AND OXIDIZED OIL


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RESEARCH ARTICLE
Vol. 3 No. 1 1991 June, p. 302-310

USE OF PALM OIL AND BUTTERFAT AS SHORTENINGS FOR SHORT-DOUGH BISCUITS: SENSORY AND INSTRUMENTAL ANALYSIS


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