Effect of Far Infra-Red Ceramics on the Quality of Fried oils and Storage Characteristics of Fried Thighs
碩士 === 國立中興大學 === 畜產學系 === 88 === ABSTRACT Deep frying is a fast and convenient method for food preparation. However, during the process of frying in high temperature, eatable oil often had the chemical reactions of hydrolysis, oxidation, and polymerization that made the oil quali...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2000
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| Online Access: | http://ndltd.ncl.edu.tw/handle/14020896798949364079 |