著者

渡辺 優子 酒井 千恵 清水 英世

出版者

岐阜市立女子短期大学

雑誌

岐阜市立女子短期大学研究紀要 (ISSN:09163174)

巻号頁・発行日

vol.54, pp.119-121, 2004

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The purpose of this study is to examine oxidative degradation of frying oils used in the cooking practice done in July,2004 from May in Gifu City Women's College. The results are as follows. (1) Peroxide Value was 4.49 or less. (2) Acid Value was all 0.5 or less. (3) The frying oils examined this research was confirmed the safe one on food sanitation.