{"title":"碱法精炼中和期和中和温度对沙丁鱼油品质的影响","authors":"Hari Eko lrianto, Sri Pudjiastuti, P. Suptijah","doi":"10.15578/IFRJ.1.1.1995.87-99","DOIUrl":null,"url":null,"abstract":"Most fish meal weste oil encountered in Indonesia has high free fatty acid (FFA) value, dark colour end strong fishy odour. Thus, the oil needs refining process for the quality improvement before-further uses, such as by alkali refining application.","PeriodicalId":31292,"journal":{"name":"Indonesian Fisheries Research Journal","volume":"1 1","pages":"87-99"},"PeriodicalIF":0.0000,"publicationDate":"2017-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"EFFECTS OF NEUTRALIZATION PERIOD AND TEMPERATURE IN ALKALI REFINING ON THE QUALITY OF SARDINE OIL\",\"authors\":\"Hari Eko lrianto, Sri Pudjiastuti, P. Suptijah\",\"doi\":\"10.15578/IFRJ.1.1.1995.87-99\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Most fish meal weste oil encountered in Indonesia has high free fatty acid (FFA) value, dark colour end strong fishy odour. Thus, the oil needs refining process for the quality improvement before-further uses, such as by alkali refining application.\",\"PeriodicalId\":31292,\"journal\":{\"name\":\"Indonesian Fisheries Research Journal\",\"volume\":\"1 1\",\"pages\":\"87-99\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2017-06-16\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Indonesian Fisheries Research Journal\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.15578/IFRJ.1.1.1995.87-99\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Indonesian Fisheries Research Journal","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.15578/IFRJ.1.1.1995.87-99","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
EFFECTS OF NEUTRALIZATION PERIOD AND TEMPERATURE IN ALKALI REFINING ON THE QUALITY OF SARDINE OIL
Most fish meal weste oil encountered in Indonesia has high free fatty acid (FFA) value, dark colour end strong fishy odour. Thus, the oil needs refining process for the quality improvement before-further uses, such as by alkali refining application.
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