Presentation Information
[OP59]Inhibitory Effect of Calcium Salts on Frying Oil Deterioration
*Kamiu Imada1, Kazuya Nishimura1, Megumi Inoue1, Yuki Tsukahara1, Shinya Yamada1, Motohiro Yasuno1, Aya Yoshinaga-Kiriake2, Kazuaki Yoshinaga2 (1. Showa Sangyo.CO., Ltd., 2. Fukushima University)
Keywords:
deep frying,acid value,calcium
