Oil re-use, Chemical changes, Palm oil, Vegetable oil, Frying, Free fatty acid.
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Serjouie, A., C.P. Tan, H. Mirhosseini and M.Y. Che, 2010. Effect of vegetable-based oil blends on physicochemical properties of oils during deep-fat frying. American Journal of Food Technology, 5(5): 310-323.Available at: https://doi.org/10.3923/ajft.2010.310.323.
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