[1]
2024. Pengaruh Lama Pemanasan pada Penurunan Kualitas Mutu Minyak Goreng Sawit Komersial: Effect of Heating Duration on The Deterioration of Commercial Palm Cooking Oil Quality. Jurnal Teknologi dan Mutu Pangan. 2, 2 (Jan. 2024), 117–125. DOI:https://doi.org/10.30812/jtmp.v2i2.3751.