20241129 食科年會

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1. Kaleem, A., Aziz, S., & Iqtedar, M. (2015). Investigating changes and effect of peroxide values

in cooking oils subject to light and heat. FUUAST Journal of Biology, 5(2), 191-196. (Link)

2. ISO 3960:2017: Animal and vegetable fats and oils — Determination of peroxide value —

Iodometric (visual) endpoint determination (link)

3. AOAC 965.33-1969: Peroxide Value of Oils and Fats (Link)

4. AOCS Official Method Cd 8b-90: Peroxide Value, Acetic Acid, Isooctane Method. (Link)

5. CNS 3650:2003 Method of test for edible oils and fats－Determination of peroxide value

(食用油脂檢驗法－過氧化價之測定)(Link)

6. (Link)[6]

7. (Link)

8. 國際香料協會的 POV 測定法