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A Comparative Study of Stability of Extra Virgin Olive Oil,Virgin Coconut Oil and Grape Seed Oil against Domestic Deep Frying |
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| Authors: | Nyam Kar Lin Chew Kin Ken |
| Affiliation: | Department of Food Science and Nutrition, Faculty of Applied Sciences, UCS1 University, Kuala Lumpur 56000, Malaysia |
| Abstract: | EVOO, VCO, GSO, oxidative stability, domestic deep frying. |
| Keywords: | EVOO VCO GSO oxidative stability domestic deep frying. |
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