[3Ga01-10] 食品分析

10:45 AM - 11:00 AM JST(1:45 AM - 2:00 AM UTC)

[3Ga08] Consideration of factors affecting the determination of peroxide value and application of improved methods

*Tomoko Itou¹, Akiko Kawata¹, Maho Fukui¹, Haruka Mizutani¹, Keiko Nishikawa¹, Michiko Yoshihara², Hirofumi Gotou², Mikihiko Yoshida¹ (1. Japan Food Research Laboratories・Department of Nutritional Sciences, 2. Japan Food Research Laboratories・Department of Customer Consulting and Business Reception)

Keywords:

peroxide value,fish meal,Phospholipids