Determination of Peroxide Value of Oils Used in the Confectioneries of Damghan, Iran in Spring 2015
Introduction and Purpose: Foods frying in oil is one of the common methods of heating methods used in cooking. During the Frying process, oil oxidation occurs more than safe extent and it might cause production of hydro peroxides and volatile compounds, such as aldehydes, ketones, and carboxylic aci...
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| Formato: | Artigo |
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| Idioma: | Persa |
| Publicado em: |
Mazandaran University of Medical Sciences
2016-03-01
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| coleção: | تحقیقات سلامت در جامعه |
| Assuntos: | |
| Acesso em linha: | http://jhc.mazums.ac.ir/browse.php?a_code=A-10-4323-2&slc_lang=en&sid=1 |
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