LESTARI, P.; YUSUF, F. .; FURQAN, M. . Quality of solid and liquid oils in food applications: Insights from slip melting point and iodine value . Journal of Midwifery and Nursing, [S. l.], v. 8, n. 1, p. 7_12, 2026. DOI: 10.35335/jmn.v8i1.6912. Disponível em: https://www.iocscience.org/ejournal/index.php/JMN/article/view/6912. Acesso em: 13 may. 2026.