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Palm Oil Quality Determination During Fish Frying by Fourier Transform Infra Red Spectroscopy

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Table 1. Comparison of FFA value during frying from different researches
Figure 4. Plot of OLS predicted FFA value with actual FFA value
Figure 5. Plot of OLS predict9'd"pl:lroxide value with actual peroxide value

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Palm Oil Quality Determination During Fish Frying by Fourier Transform Infra Red Spectroscopy

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