Effects of Sunlight, Hot Air and Wood-Smoke on the Characteristics of Red-Salmon Oil and Sardine Oil
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Exposure of the matcrial to either sunlight, hot air, or wood-smoke was followed by preservation at room temperature in a dark place. The colour, viscosity, acid value and iodine value of the oils in question were determined from time to time during the preservation. As shown in Tables 2-5, the sunlight caused the most remarkable changes but hot air did not so much change the characteristics of the oils whereas wood-smoke treatment resulted in very scarce deterioration. Sardine oil was found more changeable than red-salmon oil under the same experimental conditions.
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関連論文
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