Determination of Peroxide Value of Edible Oils Used in Confectionary, Restaurants and Sandwich Shops in Gorgan in 2011
Introduction: High-rate frying with oil is a cause of hydrolyzation, oxidation and polymerization of oil, thus making free radicals in the human body. These free radicals can lead to cancer, inflammatory diseases, atherosclerosis, aging and others. The aim of this study was to survey the peroxide v...
| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Shahid Sadoughi University of Medical Sciences
2014-05-01
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| Series: | Toloo-e-behdasht |
| Subjects: | |
| Online Access: | http://tbj.ssu.ac.ir/browse.php?a_code=A-10-1-118&slc_lang=en&sid=1 |