Study on the Effects of Egg Yolk Oils Prepared from Various Procedures Against Hyperlipoidemic Rats
碩士 === 國立海洋大學 === 食品科學系 === 90 === Egg yolk oil extracts were prepared by either 260℃ pan-fried (PF) traditional method or extracted with different ratio of ethanol, acetone, and hexane solvent mixtures. Among these methods, PF showed the lowest yield, 33.12%, while solvent extractions had yields be...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2001
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| Online Access: | http://ndltd.ncl.edu.tw/handle/30109623168635871468 |