Determining the Reuse of Frying Oil for Fried Sweet and Sour Pork according to Type of Oil and Frying Time
Abstract Food Codex regulations have set freshness limits for oils used to fry food, such as potato and fish products, and fried food itself; however, no such freshness limits have been set for meat products, such as sweet and sour pork. The freshness standard suggest that acid values (AVs) and pero...
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| Principais autores: | , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer Nature
2020-09-01
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| Serier: | Food Science of Animal Resources |
| Fag: | |
| Online adgang: | https://doi.org/10.5851/kosfa.2020.e54 |
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