AYUDIA, Irine; ULFAH, Mutiara. Evaluation of the chemical quality of palm cooking oil resulting from repeated use by pecel lele vendors in Buduran District, Sidoarjo. Food Scientia: Journal of Food Science and Technology, [S. l.], v. 5, n. 2, p. 111–122, 2025. DOI: 10.33830/fsj.v5i2.14535.2025. Disponível em: https://jurnal.ut.ac.id/index.php/foodscientia/article/view/14535. Acesso em: 14 aug. 2026.