Objective: Establish the limit of Walnut kernel, s carbonylvalue, acid value and peroxide value in order to control the degree of rancidity.
目的：制定核桃仁羰基值、酸值和过氧化值的限度，以控制其酸败程度。
2
The results indicated that the temperature of frying and the kind of frying oil except the frying time were the main factors influencing the carbonylvalue and viscosity of frying oil.
结果表明，除煎炸时间外煎炸温度和煎炸油种类是影响煎炸油羰基价和黏度的主要因素。
3
During the processing of JinHua ham, AV value kept rising, POV valuecarbonylvalue and TBA value was up and down, but rising totally, the degree of lipid oxidation increased continuously.