不同加热温度对肉鸡脂肪理化性质的影响

American Journal of Applied Chemistry Pub Date : 2023-05-10 DOI:10.11648/j.ajac.20231102.12

Abubakar Umar Birnin-Yauri, A. Muhammad, Ibrahim Garba Wawata, A. Muhammad

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引用次数: 0

摘要

油脂的理化性质对其在各种应用领域的性能有相当大的影响。这些油脂的性质，如比重、密度、水分含量、游离脂肪酸、过氧化值、碘值、酸值、皂化值等。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Effects of Varying Heating Temperatures on the Physicochemical Properties of Chicken Tallow Obtained from Broilers

: The physicochemical properties of oil and fat have considerable influence on their performances for various areas of application. These fat and oil properties, such as specific gravity, density, moisture content, free fatty acid, peroxide value, iodine value, acid value, saponification value etc.

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American Journal of Applied Chemistry

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