Pada saat menggoreng dengan suhu ti

Pada saat menggoreng dengan suhu tinggi nilai peroksida akan menurun karena mengalami kerusakan, dan pada saat proses pendinginan peroksida akan terbentuk kembali (Augustin dan Berry, 1983). Menurut Ketaren (1986)

Results (English) 1:

At the time of the FRY with the peroxide value of high temperature will plummet because of the damage, and at the time of cooling process peroxide is formed again (Augustin and Berry, 1983). According to Ketaren (1986)

Results (English) 2:

At high temperatures when frying with a peroxide value will decrease because of damage, and during the cooling process will be re-formed peroxide (Augustin and Berry, 1983). According Ketaren (1986)