id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
aesr-1735	N.J.T, Emelike,; A. E., Ujong; S. C., Achinewu,	Physicochemical and Antioxidant Properties of Oils Used by Local Fried Food Vendors in D/Line-Port Harcourt, Rivers State	2020	8	.pdf	application/pdf	5536	298	59	Conclusion ......................................................................................................................................................................................... 95 References .............................................................................................................................................................................................. 95 http://crossmark.crossref.org/dialog/?doi=10.20448/journal.512.2020.71.89.96&domain=pdf&date_stamp=2017-01-14 http://crossmark.crossref.org/dialog/?doi=10.20448/journal.512.2020.71.89.96&domain=pdf&date_stamp=2017-01-14 http://creativecommons.org/licenses/by/3.0/ http://creativecommons.org/licenses/by/3.0/ https://www.asianonlinejournals.com/index.php/AESR/article/view/1735 https://orcid.org/0000-0002-8440-7072 https://orcid.org/0000-0001-6572-2328 https://orcid.org/0000-0001-7161-8148 Agriculture and Food Sciences Research, 2020, 7(1): 89-96 90 © 2020 by the authors; licensee Asian Online Journal Publishing Group Contribution of this paper to the literature This study contributes to literature by evaluating the level of degradation in the quality of frying oils used by local fried food vendors in D/line, Port Harcourt during frying operations. There was a decrease in the TPC of frying oils collected from Agudama, Worgu, Emekuku and Railway Streets at 3rd week of collection while those from Kaduna recorded an increase.	cache/aesr-1735.pdf	txt/aesr-1735.txt