STUDIES ON THE PHYSICOCHEMICAL CHARACTERISTICS, MICROBIAL LOAD AND STORAGE STABILITY OF OIL FROM INDIAN ALMOND NUT (TERMINALIA CATAPPA L.)

作者: P. Dordunu , H.D Nyarko , V.Y Atsu Barku

DOI:

关键词: Specific gravityBotanyBiodieselVegetable oilChemistryFood scienceIngredientOleic acidShelf lifeTerminaliaSaponification

摘要: … the allowable limit for edible oils (0-3) (Olatidoye et al, 2010). The oil could therefore be used as edible oil. The results of the physical properties of the two studied oils (Almond and frytol…

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