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백원희,오주엽,우성희,정영소,최혜민 이화여자대학교 의과대학 1978 梨花醫學誌 Vol.- No.10
Fried foods are characterized by high energy and high content of fat-soluble vitamins. So the rancidity of fried foods is very important in determining nutritive value of fried foods. Acid value and Peroxide value were determined in four kinds of foods : meats, fishes, vegitables and wheat flour, and these values were also obtained in fried foods of three places twelve cases per each place, : open room, indoor and house. 1. Acid value in open room was much higher than indoor or house. 2. Peroxide value showed highest in outdoor and in meat material.