Quality Evaluation of the Frying Mediums used in Frying of Traditional Chapli Kabab
Quality Evaluation of the Frying Mediums used in Frying of Traditional Chapli Kabab
Murad Ali* and Said Wahab
Figure 1:
Peroxide Value as effected by frying hours.
Figure 2:
Acid Value as effected by frying hours.
Figure 3:
Total Polar Material as effected by frying hours.
Figure 4:
Free Fatty Acid Value as effected by frying hours.
Figure 5:
Color red value as effected by frying hours.
Figure 6:
Color yellow value as effected by frying hours.
March 2022
Vol. 38, Iss. 1, Pages 01-387
