Evaluation of quality parameters for fresh, used and recycled palm olein.

Yih Phing KhorBiow Ing SimFaridah Abas Oi-Ming LaiYong WangImededdine Arbi NehdiHassen Mohamed SbihiMohamed Mossad GewikChin-Ping Tan

Published in: Journal of the science of food and agriculture (2019)

The results obtained in the present study justify the suitability of the proposed quality parameters for use as quality indices with respect to controlling the adulteration of used and recycled palm olein in RBDPO for the protection of the health and safety of consumers. © 2019 Society of Chemical Industry.

Keyphrases

healthcare
public health
quality improvement
health information
risk assessment
climate change
health promotion