Journal of environmental and Sanitary engineering (환경위생공학)
- Volume 4 Issue 1 Serial No. 6
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- Pages.29-36
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- 1989
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- 2005-5889(pISSN)
Chemical Values Related to Rancidity of Deep-frying oils
시판 튀김유지의 변패도 조사
- Choi Han-Young (Department of Sanitary Science Seoul Junior Health College)
- 최한영 (서울보건전문대학 위생과)
- Published : 1989.06.01
Abstract
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
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