환경위생공학 (Journal of environmental and Sanitary engineering)
- 제4권1호
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- Pages.29-36
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- 1989
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- 2005-5889(pISSN)
시판 튀김유지의 변패도 조사
Chemical Values Related to Rancidity of Deep-frying oils
- 최한영 (서울보건전문대학 위생과)
- Choi Han-Young (Department of Sanitary Science Seoul Junior Health College)
- 발행 : 1989.06.01
초록
The purpose of this investigation was performed for chemical values related to rancidity of fat and oils extracted from deep-frying food in Seoul. The samples were collected according to kinds of fat and oils, sampling sites and food stuffs for frying. The results were as follows 1. The most used frying oils were rice bran oil
키워드