THE VALUE OF VISCOSITY COEFFICIENT OF COOKING OIL RESULTED BY PURIFICATION BASED ON ACTIVE CHARCOAL TEMPERATURE WITH THE FALLING BALL METHOD
DOI:
10.29303/ipr.v5i1.140Published:
2022-02-11Issue:
Vol. 5 No. 1 (2022)Keywords:
Viscosity, oil, charcoal, temperatureArticles
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How to Cite
Rachmawati, D. O., Suswandi, I., & Risha, N. (2022). THE VALUE OF VISCOSITY COEFFICIENT OF COOKING OIL RESULTED BY PURIFICATION BASED ON ACTIVE CHARCOAL TEMPERATURE WITH THE FALLING BALL METHOD. Indonesian Physical Review, 5(1), 57–63. https://doi.org/10.29303/ipr.v5i1.140
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