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 physical characteristics of palm oil
https://doi.org/10.31248/RJFSN2018.052 | Article Number: 8D5C79462 | Vol.3 (5) - December 2018
Received Date: 06 November 2018 | Accepted Date: 08 December 2018 | Published Date: 31 December 2018
Authors: Nwakodo, C. S. , Udensi, E. A. and Chukwu, M. N.*
Keywords: storage., Cloud point, fire point, palm oil, processing method, smoke point
APA STYLE
Nwakodo, C. S., Udensi, E. A., & Chukwu, M. N. (2018). Effect of processing methods and storage time on physical characteristics of palm oil. Research Journal of Food Science and Nutrition, 3(5), 65-73.
HARVARD STYLE
Nwakodo, C. S., Udensi, E. A. and Chukwu, M. N. 2018. Effect of processing methods and storage time on physical characteristics of palm oil. Research Journal of Food Science and Nutrition, 3(5), Pp. 65-73.
VANCOUVER STYLE
Nwakodo CS, Udensi EA & Chukwu MN. Effect of processing methods and storage time on physical characteristics of palm oil. Research Journal of Food Science and Nutrition. 2018 Dec 31:3(5): 65-73.
Copyright © 2026 Integrity Research Journals. All rights reserved.