Survey of Frying Oil Qualities and Operational Patterns of Food Establishments in Keelung
碩士 === 國立臺灣海洋大學 === 食品科學系 === 92 === Abstract The experiment of used frying oils is based on random samples from 50 caterers in Keelung, total 54 samples were collected and evaluated on the basis of five methods, Color, Acid Value( AV ), Peroxide Value( POV ), and both Total Polar Compounds( TPC )...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2004
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| Online Access: | http://ndltd.ncl.edu.tw/handle/57320320406770205756 |