Effect of Deep Fat Frying of Nile Thilapiya (Oreochromis niloticus) in Coconut and Palm Oils

dc.contributor.author	Wijelath, W.A.G.E.
dc.contributor.author	Kumari, D.W.M.M.M.
dc.contributor.author	Madushani, G.A.
dc.contributor.author	Senevirathna, R.M.I.S.K.
dc.date.accessioned	2020-01-22T10:57:31Z
dc.date.available	2020-01-22T10:57:31Z
dc.date.issued	2019
dc.identifier.citation	RIRC - 2019 , Rajarata International Research Conference, Faculty of Applied Sciences	en_US
dc.identifier.issn	2235-9710
dc.identifier.uri	http://repository.rjt.ac.lk/handle/123456789/2608
dc.language.iso	en	en_US
dc.publisher	Rajarata University of Sri Lanka, Faculty of Applied sciences	en_US
dc.subject	free fatty acids	en_US
dc.subject	proximate composition	en_US
dc.subject	peroxide value	en_US
dc.subject	oil type	en_US
dc.subject	secondary oxidation	en_US
dc.title	Effect of Deep Fat Frying of Nile Thilapiya (Oreochromis niloticus) in Coconut and Palm Oils	en_US
dc.type	Article	en_US
dc.type	Article	en_US