Effect of Adding Vitamin to Cooking Oil on Peroxide Value
Zainab Majid Khalid Hanoun; Ibtihal Ali Hassan Yaseen; Ikhlas Fahem Sahib Dhaya'a; Huda Slman Falih Sultan; Riyam Saadoun Abdul Ali Dakhel; Zahraa Hadi Mohammed Hamza
The aim of this research is to reduce the number of peroxides in two frying oil samples by using one of the natural antioxidants which is vitamin E, one of the chemical specifications that assess the oil is the peroxide number, which is the amount...