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AMANDA, Tiara Dia et al. Effect of high temperature heating on free fatty acid content and peroxide number of packaged and bulk palm cooking oil.
AcTion: Aceh Nutrition Journal
, [S.l.], v. 11, n. 1, p. 272-282, mar. 2026. ISSN 2548-5741. Available at: <
https://ejournal.poltekkesaceh.ac.id/index.php/an/article/view/3158
>. Date accessed: 02 may 2026. doi:
http://dx.doi.org/10.30867/action.v11i1.3158
.