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, [S. l.], v. 2, n. 2, p. 117–125, 2024. DOI: 10.30812/jtmp.v2i2.3751. Disponível em: https://journal.universitasbumigora.ac.id/jtmp/article/view/3751. Acesso em: 30 jul. 2025.