Application of Fourier Transform Infrared Spectroscopy on Rapid Quality Analysis of Deep Frying Oils
碩士 === 國立屏東科技大學 === 食品科學系所 === 96 === Deep frying is a fast and convenient cooking means for food preparation, yet the accompanied hydrolysis, oxidation, thermal degradation, and polymerization during the high temperature frying process are inevitable. These would result in the formation of small mo...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2008
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| Online Access: | http://ndltd.ncl.edu.tw/handle/72207309533467333038 |