Skip to main content
. 2016 Oct 31;36(5):612–616. doi: 10.5851/kosfa.2016.36.5.612

Fig. 2. Changes in acid value (AV) according to frying time.

Fig. 2.

Diamond: CA (canola oil), Square: SB (soybean oil), Triangle: LA (lard), and Asterisk: PA (palm oil). Values are presented as mean±standard deviation (n=3).