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Determining the Reuse of Frying Oil for Fried Sweet and Sour Pork according to Type of Oil and Frying Time
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 peroxide valu...
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| 出版年: | Food Sci Anim Resour |
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| 主要な著者: | , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Korean Society for Food Science of Animal Resources
2020
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7492171/ https://ncbi.nlm.nih.gov/pubmed/32968730 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2020.e54 |
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