Research on rancidity of oils : - Test of rancidity of frying oil on practice of cooking-

DOI IR Web Site

Bibliographic Information

Other Title
  • 油脂の変敗に関する調査研究--調理実習における揚げ油の酸化度試験
  • ユシ ノ ヘンパイ ニ カンスル チョウサ ケンキュウ チョウリ ジッシュウ ニ オケル アゲアブラ ノ サンカド シケン

Search this article

Description

The purpose of this study is to examine oxidative degradation of frying oils used in the cooking practice done in July,2004 from May in Gifu City Women's College. The results are as follows. (1) Peroxide Value was 4.49 or less. (2) Acid Value was all 0.5 or less. (3) The frying oils examined this research was confirmed the safe one on food sanitation.

Journal

Keywords

Details 詳細情報について

Report a problem

Back to top