The Effect of Different Concentrations of Activated Carbon with Bleaching Earth During Bleaching Process on Physicochemical Properties of Soybean Oil

Subject Areas : food microbiology

N.  Aliyar Zanjani ¹ (M. Sc. Graduated of the Department of Food Science, Science and Research Branch, Islamic Azad University, Tehran, Iran.)
Z.  Piravi Vanak ² (Associate Professor of Research Center of Food Industries and Agriculture, Standard Research Institute-ISIRI, Iran.)

Received: 2019-07-02 Accepted : 2019-07-02 Published : 2019-07-01

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References:

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