Zobrazeno 1 - 1
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pro vyhledávání: '"NING Hai-hua"'
Publikováno v:
Shipin yu jixie, Vol 38, Iss 6, Pp 93-98 (2022)
Objective: Ensure the safety of final fried food in the process of industrial food production. Methods: The acid values, peroxide values and carbonyl values of the frying oil samples collected from a university cafeteria were determined based on the
Externí odkaz:
https://doaj.org/article/b9f2016ccacf499e8e305d01ec761b41