Effect of storage time and frying oil on cholesterol oxidation products(COPs) and chemical properties of pork meat
碩士 === 東海大學 === 食品科學系 === 81 === Lard(solid form and liquid form) were heated at 150℃ for 8hr /day. Fatty acids composition, peroxide value, acid value, cho- lesterol, and COPs of lard were determined after 0, 1, 2, 3, 4, and 5 days of...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1993
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/86929109288112588184 |