Study on Quality Changes of Oil during Chou-Tou-Fu Frying Processing
碩士 === 國立宜蘭大學 === 生物資源學院碩士在職專班 === 100 === Abstract Deep frying Chou-Tou-Fu is a traditional good delicious food and also well popular. However, very few studies of the frying oil of Chou-Tou-Fu was observed. The purpose of this study was to investigate the changes in quality index of frying oil d...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2012
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| Online Access: | http://ndltd.ncl.edu.tw/handle/98108084749462750568 |