RESEARCH JOURNAL OF FOOD SCIENCE AND NUTRITION
Integrity Research Journals
ISSN: 2536-7080
Model: Open Access/Peer Reviewed
DOI: 10.31248/RJFSN
Start Year: 2016
Email: rjfsn@integrityresjournals.org
Effect of processing methods and storage time on chemical properties of palm oil
https://doi.org/10.31248/RJFSN2018.058 | Article Number: FE102C481 | Vol.4 (2) - April 2019
Received Date: 17 December 2018 | Accepted Date: 15 February 2019 | Published Date: 30 April 2019
Authors: Nwakodo, C. S. , Chukwu, M. N.* , Iwuagwu, M. O. and Odom, T. C.
Keywords: Iodine value, fatty acids, oxidation, saponification value, peroxide value.
APA STYLE
Nwakodo, C. S., Chukwu, M. N., Iwuagwu, M. O., & Odom, T. C. (2019). Effect of processing methods and storage time on chemical properties of palm oil. Research Journal of Food Science and Nutrition, 4(2), 37-47.
HARVARD STYLE
Nwakodo, C. S., Chukwu, M. N., Iwuagwu, M. O. and Odom, T. C. 2019. Effect of processing methods and storage time on chemical properties of palm oil. Research Journal of Food Science and Nutrition, 4(2), Pp. 37-47.
VANCOUVER STYLE
Nwakodo CS, Chukwu MN, Iwuagwu MO & Odom TC. Effect of processing methods and storage time on chemical properties of palm oil. Research Journal of Food Science and Nutrition. 2019 Apr 30:4(2): 37-47.
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