한국식품영양학회지 (The Korean Journal of Food And Nutrition)
- 제7권4호
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- Pages.318-322
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- 1994
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- 1225-4339(pISSN)
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- 2287-4992(eISSN)
Effects of Aluminium Alloy on the Oxidative Stability of Frying Oil
- Jong-Youn Son (Korea Food Research Institute San 45-1 Baekhyun-dong, Bundang-ku, Songnam, 463-420, Korea, Department of Food Technology, Korea University) ;
- Soo (Korea Food Research Institute San 45-1 Baekhyun-dong, Bundang-ku, Songnam, 463-420, Korea, Department of Food Technology, Korea University)
- 발행 : 1994.12.01
초록
Aluminium alloy, comprising water, silicone manganese and porous aluminium carrier added into soybean oil in order to investigated its effect on polar lipid content, polymer content, conjugated dienoic acid and free fatty acid value during deep-fat frying at 185